WASHINGTON D.C., DC — Chef Rebecca Tax's ceviche recipe is a refreshing summer appetizer and easy-to-make dish. It's on the menu everyday at her restaurant, Clare & Don's Beach Shack in Falls Church, Va., but here's how you can make it yourself at home...

 Ingredients:

  • 1 pound peeled, de-veined shrimp 
  • 2 ripe tomatoes 
  • ½ of a yellow onion 
  • ½ bunch cilantro 
  • Serrano pepper to taste 
  • Freshly squeezed juice from 6 lemons 
  • Salt to taste

Instructions:

  • Roughly cut the shrimp 
  • Dice vegetables  
  • Roughly chop cilantro 
  • Squeeze enough lemon juice to cover shrimp and vegetables, generously salt to taste 
  • Cover and refrigerate for at least 6 hours or until shrimp is white rather than translucent 

Here's a video of how to make ceviche to help you out!

If you make it, be sure to post a pic of your dish and tag us @greatdaywash and #RecipeoftheDay!

Clare and Don's Beach Shack ceviche made on set at Great Day Washington
Clare and Don's Beach Shack ceviche made on set at Great Day Washington
WUSA