shrimp ceviche
(1 rating)
My mom grew up in Acapulco and she just loves this dish. We also have a friend that currently lives in Spain who emails regularly to tell me how other ceviches are not nearly as good. Sometimes we eat this as a main dish and have a salad on the side for a light summer meal.
(1 rating)
yield
6 to 8
prep time
30 Min
cook time
20 Min
Ingredients For shrimp ceviche
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1 lbmedium shrimp peeled and deveined
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1/2 clime juice plus an extra 2 tbsps for the shrimp water
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1/2 ccatsup
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2 Tbspvinegarry hot sauce such as buffalo (you can find this in any mexican market or section of your grocery store). also, feel free to add more to taste.
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1 Tbspolive oil
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1 bunchcilantro, fresh and finely chopped
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1 mdonion chopped
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1 mdcucumber chopped
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salt and pepper to taste
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1 to 2 avacadoes cubed
How To Make shrimp ceviche
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1Bring a 2 quart pot of water to boil. Add shrimp and 2 Tbsp. of lime juice. Bring back to boil and immediately drain. Put shrimp back in the pot and allow to sit for 10 minutes.
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2Rinse onion in a colander and drain off any excess water. Mix all of the ingredients together and add the shrimp.
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3Serve with tortilla chips or saltine crackers. Slices of lime or lemon and additional hot sauce. I like to serve these in Martini or sundae glasses for.
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