Shrimp Ceviche Recipe
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.
Servings 4 servings
Calories 140kcal
Ingredients
For the ceviche:
- 1 pound cooked shrimp thawed, peeled, and deveined
- 1 cup fresh lime juice (from 6 to 8 limes)
- 1 medium onion finely diced (about 1 cup)
- 1 large carrot peeled and finely chopped (about 1/2 cup)
- 1-2 roma tomato seeded and finely chopped (about 1/2 cup)
- 1-2 jalapeño chiles minced (seeded if desired, see notes)
- 1 bunch fresh cilantro stems removed, minced
- Salt
For serving:
- Tortilla chips tostadas, or saltine crackers
- Mayonnaise
- Valentina hot sauce
- Avocado sliced
Instructions
To make the ceviche:
- 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!
Nutrition
Calories: 140kcal