The term "ceviche" refers to both a technique and a dish that is native to Central and South America. Raw fish or shellfish are cooked (cured) without heat in acidic citrus juices and seasoned with various herbs and spices.
Place shrimp in a shallow pan and cover with juice from the lemon and lime, reserving the zest. Refrigerate for at least 3 hours or until shrimp is firm and white.
Mix remaining ingredients in separate bowl and set aside while shrimp is cold cooking. When ready to serve, mix shrimp and citrus juice with remaining ingredients. Serve with baked tortilla chips.
Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.
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