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...
- 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
- 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!