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.
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.
To serve:
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.
Video
Notes
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!