I made my grandmother’s ceviche recipe for the first time and it’s the perfect seafood dish to make for large gatherings

Growing up, my grandmother would make our family ceviche during summer barbecues. Pauline Villegas/Insider To celebrate Hispanic Heritage Month, I made my grandmother’s ceviche recipe for the first time.   This Mexican-style ceviche includes shrimp and chopped vegetables marinated in lime and tomato juice.

  The recipe was easy to learn, and I admired its delicious simplicity. As a Black and Mexican American woman, I wanted to recreate my grandmother’s Mexican-style ceviche recipe for Hispanic Heritage Month. My grandmother did most of the cooking in my household growing up, and ceviche was her go-to meal.

Pauline Villegas/InsiderMy grandmother was born in Mexico and immigrated to the United States as a young girl with her mother and two brothers. At gatherings, she makes a variety of Mexican dishes to feed our large family. During the summer, my family enjoys ceviche alongside taquitos, carne asada, or tacos.

Ceviche originated in Peru, but the seafood dish is enjoyed in many Latin American countries. In Mexico, ceviche is made with a shrimp base, mixed with chopped vegetables, and marinated in lime and tomato juice. The fresh dish can be eaten as an entree or a side and is a popular summer meal.

 Ceviche is a Mexican seafood staple, and I decided to make the meal for the first time solo. This ceviche recipe is packed with fresh vegetables that make it the perfect summertime snack. Pauline Villegas/InsiderTo make this Mexican-style ceviche at home, you’ll need:1 cucumber 3 tomatoes 1/4 of a red onion1 jalapeño 12 limes (can substitute with bottled lime juice)1/2 a bundle of cilantro 2 avocados1 bag of frozen shrimp 1/2 cup of Clamato tomato juice1 tsp of ketchup1 tbsp salt and pepperhot sauce (optional)tostadas or tortilla chips (optional)For appliances, this recipe calls for:1 cutting board2 large bowlsI placed the bag of frozen shrimp into a bowl of cool water and let it defrost for 30 minutes.

It’s best to defrost the shrimp in cool water, not warm or hot water, to preserve the flavor. Pauline Villegas/InsiderShrimp is the main component of Mexican ceviche, but you can also add crab or squid for a heartier meal. Store-bought frozen shrimp works just fine for this recipe.

I purchased pre-cooked shrimp, but you can also use raw shrimp and cook it in lime juice for a more potent flavor.    While the shrimp was defrosting, I began chopping 12 limes and peeled the cucumber for the ceviche. Chopping every ingredient is the most tedious part of this otherwise simple recipe.

Pauline Villegas/InsiderAt this step, I cut the limes in half to get the most juice out of them. My grandmother recommends fresh lime juice as it gives the ceviche a more natural flavor.   After I peeled the cucumber, I added the chopped bits to a large bowlNext, I diced 1/4 of a large red onion, three roma tomatoes, half a bunch of cilantro, a jalapeño, and added everything to a bowl.

Finely chopped vegetables work best for ceviche. Pauline Villegas/InsiderIf you like your meals with a kick, you can leave the seeds in the jalepeño for spice. I scooped the seeds out of half of my jalapeño to make it mild.

Nearly any vegetable can be added to Mexican ceviche, but the most popular ones include cucumber, tomato, red onion, cilantro, and jalapeño. Once the shrimp defrosts, begin pulling the tails off and finely chop the shrimp into smaller bits. Since the shrimp is still cool, the tails should slide right off with ease.

Pauline Villegas/InsiderAfter you dice the shrimp, you can add them back to their original bowl.  Now, squeeze the 12 limes into the shrimp bowl to marinate the fish. Fresh lime juice offers a better flavor while the shrimp marinates.

Pauline Villegas/InsiderMy grandmother uses a citrus juicer if she’s making especially big batches of ceviche, but hand juicing works just fine. For this step, you can also use bottled lime juice if you’re in a hurry.  After you let the lime juice marinate in the shrimp for about ten minutes, add the chopped vegetables to the same bowl and mix thoroughly.

After the shrimp marinates, you can add your chopped vegetables. Pauline Villegas/InsiderBe sure to mix all your ingredients in the lime juice so the flavor is evenly dispersed throughout.  Finally, top the mixture with 1/4 cup of Clamato tomato juice and about a teaspoon of ketchup.

Clamato and ketchup add a sweet and salty flavor to the recipe. Pauline Villegas/InsiderThe Clamato tomato juice and ketchup offer a bit of sweetness to the recipe. I recommend trying to find the Clamato brand, as it is used in many Mexican recipes and offers a specific tang that compliments seafood well.

Tomato concentrate, clam juice, and a dash of sugar also works if you’re in need of a substitute.  Before you let the ceviche marinate for 30 minutes to 1 hour, top it off with about 1 tablespoon of salt and pepper. Salt and pepper are the final touches before you let the ceviche settle.

Pauline Villegas/InsiderAfter you add the salt and pepper, mix your ceviche once more before sealing and placing it in the refrigerator to marinate. I covered my bowl with foil, but a plastic bag or plastic wrap can also work. 30 minutes to an hour should be enough time for the flavors to settle.

 When the time is up, your ceviche is ready to be served. I recommend eating ceviche on a tostada, topped with avocado and hot sauce. Ceviche can be enjoyed by itself or on a tostada, with avocado on top.

Pauline Villegas/InsiderAfter I finished, I was shocked at how simple the ceviche-making process was. My recreation of this childhood favorite was a huge success, and it tasted near-identical to my grandmother’s version.  This Mexican ceviche recipe is fresh, loaded with citrus, and perfect for a summer day.

It’s also the perfect appetizer for a gathering with a big group of people. I can confidently say I’ll be bringing ceviche to the next family barbecue. Read the original article on Insider.