Hi there!
With warmer weather approaching us, ceviche is one of those dishes that is perfect for a hot day! I like to make it as an appetizer, but it can very well be a meal with some tostadas. There are many variations with additional ingredients and other protein, but shrimp and this simple recipe is my favorite!
Hope you enjoy this recipe as much as I do!
Shrimp Ceviche
Servings: 4
Ingredients
- 2 lbs. Shrimp
- 5 Limes
- 1/2 tsp Salt
- 4 Roma Tomatoes
- 1/4 Medium Onion About 1/3 of a cup. I don't like a lot of onion, add more if you do.
- 1/2 cup Cilantro
- 1/4 cup Pickled Jalapenos (Mexican) + Juice More for spicier ceviche.
Instructions
- Using fresh or frozen, boil the shrimp until they are fully cooked. Let them cool.
- Peel the shrimp if not already peeled, and chop the shrimp into very small pieces.
- In a large bowl, add shrimp and the juice of 4-5 limes depending on how juicy they are. Refrigerate for at least 1 hour. The longer the better!
- Once the shrimp has marinated in the lime juice for at least 1 hour, season with salt.
- Chop the tomatoes, cilantro, and mince the onion and add them to the shrimp.
- Chop up pickled jalapenos and add them to shrimp along with a splash of the juice from the jar/can. You can also use a fresh jalapeno to your liking of spiciness.
- Once you mix shrimp and veggies, add more of any ingredient it might be lacking. Add more salt if needed.
- Serve with tostadas or chips. Refrigerate if not eating immediately.
