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, or white onion
- 1/4 bunch cilantro, chopped
- 1 jalapeno, seeded and minced
- 1/2 cup Clamato juice, *optional, (use "picante" version for spicier salsa)
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. You can drain off some juice if you prefer, but we never do; just serve with a slotted spoon. Drizzle with hot sauce if desired and serve with tortilla chips or over tostadas.
Notes
*I prefer using 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.
*To Substitute Clamato - When I don't have Clamato on hand, I like to stir in 2-4 Tbsp of hot sauce. I do love it spicy!
*Nutrition label only calculates the ceviche without the tostadas, tortilla chips or extra hot sauce for serving. Make-Ahead and Storage: Leftover ceviche keeps really well. Transfer to a non-reactive, airtight container and refrigerate leftovers immediately.
*Nutrition label only calculates the ceviche without the tostadas, tortilla chips or extra hot sauce for serving. Make-Ahead and Storage: Leftover ceviche keeps really well. Transfer to a non-reactive, airtight container and refrigerate leftovers immediately.
- If using raw seafood, enjoy the ceviche the same day it's made.
- If using cooked shrimp, cover and refrigerate up to 2 days.
- Do not freeze ceviche or the texture will be ruined.
Nutrition Facts
Ceviche Recipe
Amount per Serving
Calories
310
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
7
g
Cholesterol
91
mg
30
%
Sodium
292
mg
13
%
Potassium
673
mg
19
%
Carbohydrates
32
g
11
%
Fiber
6
g
25
%
Sugar
3
g
3
%
Protein
15
g
30
%
Vitamin A
401
IU
8
%
Vitamin C
24
mg
29
%
Calcium
84
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
