Whenever I hear about ceviches, people are always talking about the ceviches of their homeland, Argentina, Peru, Chile. Everyone will proudly back-up theirs as the best. With the ingredients I had, like lime, cilantro, red onion, etc, I naturally thought of ceviche, but I also had some pomelo, and I just desperately wanted to include it. Since Pomelo is native to South East Asia, this is kind of a fusion dish.
Shrimp Ceviche of No Origin
- 12 shrimp (size: 26-30 count)
- 1/4 cup freshly squeezed lime juice
- 1/4 cup small diced seedless cucumber
- 2 tablespoons paper thin slices or red onion
- 1 teaspoon chopped cilantro
- 1/8 teaspoon hot sauce
- 3/4 cup pieces of peeled pomelo, divided
- salt and pepper to taste
