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.