This recipe is more 'to taste' than specific quantities, so use your own judgement, but this will give you guidelines to get started!
2 lbs. peeled and deveined medium-sized shrimp, cooked for only one minute (I saute over medium heat with a little olive oil). Place in colander and immerse immediately in ice water, drain, then coarsely chop—either with knife, or pulse in food processor, CAREFULLY. You want chunks of shrimp.
3 medium tomatoes, seeded and finely chopped—knife chop. (I buy whatever tomatoes offer the best flavor. On this day it was the smaller vine tomatoes, so I used more.)
half a large sweet onion finely chopped, or equal amount of green onions. Chop with knife.
one-third cup finely chopped carrot—pulse in food processor
cilantro, roughly chopped—knife—about a cup of leaves and then rough chop
sea salt to taste
Zest of the limes (remember to zest before juicing)
red pepper flakes (or one seeded, and finely chopped jalapeno pepper) to taste
1-2 tsp. smokey sweet paprika
lots of fresh lime juice (probably four limes)
Mix your shrimp, tomatoes, onion, carrot, cilantro, lime zest, salt, and red pepper flakes. Add enough lime juice to barely cover. Top evenly with smokey sweet paprika, and garnish with cilantro leaves. Needs to ‘marinate’ in frig for about an hour.
Serve with good tortilla chips. We like the blue chips. Offer a bowl of celery sticks for those who are watching calories.
It's also nice to serve alongside good guacamole.
Careful with the food processor. Everything can be knife chopped except carrots, which are easier to finely chop in the processor.
I use the zest from all the limes it takes to cover the ceviche.