Shrimp Ceviche

June 27, 2011


Author Notes: Impress your sweetheart with simple and fresh ceviche! The best part of this recipe is there is no cooking involved. Even though your madre told you, “You’ll never find an hombre unless you learn to cook”, it’s not true. This recipe will prove your mamá wrong. This ceviche is a wonderful appetizer with tortilla chips or a light meal served on tostadas.
MuyBueno

Serves: 4-6

Ingredients

  • 3 pounds large raw tiger shrimp, peeled and deveined
  • 4 large tomatoes, seeded and diced
  • 1 small red onion, diced
  • 2 serrano peppers, seeded and finely chopped
  • 1 cucumber, peeled and diced
  • Handful cilantro, chopped plus several sprigs for garnish
  • 2 avocados, peeled, pitted and cubed
  • 1 teaspoon olive oil
  • Salt to taste
  • Pepper to taste
  • 6 limes, juiced
  • 4 lemons juiced
  • 1 bag of tortilla chips or tostadas
In This Recipe

Directions

  1. Peel, devein and cut shrimp into 1/4-inch pieces.
  2. Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 2 hours. The acid from the lemons and limes will “cook” the shrimp.
  3. Toss prepared shrimp with the remaining ingredients and refrigerate for one more hour or longer. You can even prepare this overnight allowing all the flavors to fuse together.

More Great Recipes:
Salad|Peruvian|Mexican|Seafood|Shrimp|Make Ahead|Appetizer|Hors D'Oeuvre

Reviews (4) Questions (0)

4 Reviews

Allison H. September 5, 2013
My shrimp has been sitting for 24 hours in the fridge now and still isn't 'cooked'. It is still half way gray?
 
Author Comment
MuyBueno September 8, 2013
I'm sorry for the delay Allison. Did you have all the shrimp submerged in the citrus juice?
 
SouffleBombay June 27, 2011
This looks wonderful!
 
Author Comment
MuyBueno June 27, 2011
Thanks soooo much! Its super yummy and fresh.