I'm planning a Mexican menu, and would love to make a ceviche. It will be for a party and I think choosing just shrimp would be the most "guest friendly".
Anyhow I have never made ceviche before, and in searching out recipes I have seen such a vast variety - that I am getting confused.
I'm seeing recipes with everything but the kitchen sink in there - and I am seeing mostly recipes that call for boiling the shrimp first.
I found only one recipe that calls for "cooking" the shrimp in the acid for 3 hours.
My gut is telling me to use that one - as I feel that is what a true ceviche is. And then just tweaking the ingredients to my liking.
But maybe there is a reason most call for boiling the shrimp first.
Is the texture really off when you don't?
Does anyone have any ideas or advice for me?
Favorite recipes are very much welcomed!!