Shrimp Ceviche
Citrus marinated shrimp, crunchy cucumbers, juicy tomatoes and a splash of tomato juice combine to create the best Shrimp Ceviche you've ever tasted!
Servings: 4 servings
Ingredients
- 1 pound small raw shrimp peeled and deveined
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 3/4 cup finely chopped red onion
- 2 serrano chiles ribs and seeds removed, finely minced
- 1/2 cup chopped cilantro
- 1 cup peeled and diced cucumber
- 2 Roma tomatoes seeded and diced
- 1/2 teaspoon of salt
- 2 avocados diced
- 1 cup Clamato juice
- Tortilla chips and lime wedges, for serving
Instructions
- Rinse shrimp and pat dry. Soak shrimp in lemon and lime for at least 4 hours or until opaque and mostly pink. Discard juice.
- Optional step: If you prefer to just cook the shrimp instead of "cooking" in the acidic juices, you can do a quick boil first. Boil a pot of water and cook the shrimp for 1-2 minutes or until just bright pink. Rinse immediately in an ice bath to stop the cook process. Marinate in lemon and lime juice for 1-2 hours.
- Roughly chop the shrimp and combine with remaining ingredients. Taste and adjust salt as desired.
- Serve on tostada shells or with tortilla chips. Garnish with lime wedges and squeeze juice over the top.
Notes
If you prefer to just cook the shrimp instead of the acid soak, boil a pot of water and cook the shrimp for 2 minutes or until bright pink. Rinse in an ice bath to stop the cook process. Soak in lemon and lime juice for 1-2 hours.
Nutrition
Serving: 1cup | Calories: 213kcal
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
