Nothing says party quite like a big, icy bowl of Ceviche de Camaron, otherwise known as Shrimp Ceviche. It's popular for a good reason: it's so dang delicious. It makes a perfect summer appetizer or potluck offering served on tostadas, crackers, and chips. I learned this recipe in Mexico.
Keyword ceviche, shrimp
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Author Meggan Hill
For the ceviche:
1poundcooked shrimpthawed, peeled, and deveined
1cupfresh lime juice(from 6 to 8 limes)
1mediumonionfinely diced (about 1 cup)
1largecarrotpeeled and finely chopped (about 1/2 cup)
1-2roma tomatoseeded and finely chopped (about 1/2 cup)
1-2jalapeño chilesminced (seeded if desired, see notes)
Chop shrimp into 1/2-inch pieces (if using extra small shrimp (61/70 per pound), you don't need to chop them). Place in a glass or stainless-steel bowl.
Add lime juice, onion, carrot, tomato, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt.
Serve on tostadas or with tortilla chips or saltine crackers, passing mayonnaise, hot sauce, and sliced avocado separately. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses.
Most of the heat from jalapeños comes from the seeds and white membrane. Scrape those out for less heat; add them in for more heat!