Ceviche Recipe
Ceviche is loaded with shrimp, avocado, tomatoes, cucumber, and cilantro; all marinated in fresh lime juice. You can use raw shrimp or cooked shrimp meat for this Mexican shrimp cocktail. Using cooked shrimp meat cuts down the marinating time significantly which is why we prefer it. P.S. This also keeps really well in the refrigerator and you'll be happy if you have leftovers!
Ingredients
- 1 lb medium shrimp, (raw or cooked*), thawed, peeled, deveined, and diced
- 1 cup lime juice, from 6 limes
- 1 cucumber, peeled and diced
- 2 avocados
- 3 roma tomatoes, diced
- 1 red onion, diced
- 1/4 bunch cilantro, chopped
- 1 jalapeno, seeded and minced
- 1 cup Clamato juice, (use "picante" version for spicier salsa)
Options To Serve:
- 16 Tostadas , (or tortilla chips)
- Hot Sauce, (Tabasco or Cholula)
Instructions
- Prep the Shrimp: Rinse the thawed shrimp under cold running water and thoroughly squeeze or pat dry with paper towels to remove excess moisture so your cocktail isn't watered down. Do this with raw or cooked shrimp.
- Marinate Shrimp: Dice shrimp if large and place it into a large glass (non-reactive) bowl. Use a citrus squeezer to get 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.
- Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno, and cilantro. A food chopper will make this process much faster.
- Combine: When shrimp are done marinating, add vegetables to the bowl along with clamato juice and stir to combine. Serve with hot sauce if desired along with tortilla chips or over tostadas.
Notes
*I prefer using 1 lb of pre-cooked shrimp salad meat. You don't have to soak it as long in the lime juice, and you don't have to chop it, so it saves me some steps. And if it's frozen, it thaws quickly in cold water.
*Nutrition label only calculates the ceviche and not tostadas or tortilla chips for serving.
*Nutrition label only calculates the ceviche and not tostadas or tortilla chips for serving.
Nutrition Facts
Ceviche Recipe
Amount per Serving
Calories
156
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
91
mg
30
%
Sodium
77
mg
3
%
Potassium
630
mg
18
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
13
g
26
%
Vitamin A
470
IU
9
%
Vitamin C
27
mg
33
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
