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Prep time
10 minutes
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Cook time
5 minutes
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Serves
4
Author Notes
Rich, tomato-y, spicy ceviche! Recipe has Whole30 compliant options. —Alison Miller
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Ingredients
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1.5 pounds
Shrimp (21-25 works best)
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2 medium
Tomatoes, diced
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1/2
Red Onion, diced
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1-2 tablespoons
Hot Sauce (I use Tapatio)
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1/4 bunch
Cilantro, chopped
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6 cups
V8 (for Whole30) or Clamato
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4-5
Limes, juiced
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1 tablespoon
Coconut Aminos (for Whole30) or Worcestershire Sauce
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1 tablespoon
Kosher Salt (or to taste)
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2 liters
Water
Directions
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Boil 2L of water, and pour over shrimp. Stir until shrimp is fully cooked, or no longer translucent. Drain and remove shells.
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In a non-metal bowl, combine shrimp with remaining ingredients. Season with salt and hot sauce to taste.
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Refrigerate overnight, and enjoy the next day with plantain chips or tostones.
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