shrimp ceviche

(1 rating)
Recipe by
stephanie tate
toledo, OH

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

  • 1 lb
    medium shrimp peeled and deveined
  • 1/2 c
    lime juice plus an extra 2 tbsps for the shrimp water
  • 1/2 c
    catsup
  • 2 Tbsp
    vinegarry 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.
  • 1 Tbsp
    olive oil
  • 1 bunch
    cilantro, fresh and finely chopped
  • 1 md
    onion chopped
  • 1 md
    cucumber chopped
  • salt and pepper to taste
  • 1 to 2 avacadoes cubed

How To Make shrimp ceviche

  • 1
    Bring 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.
  • 2
    Rinse onion in a colander and drain off any excess water. Mix all of the ingredients together and add the shrimp.
  • 3
    Serve 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.

Categories & Tags for Shrimp Ceviche:

ADVERTISEMENT