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Ceviche Self-Portrait

Fish
  • Prep Time: 15 min.
  • Cook Time: -
  • Serves: 6
Allrecipes.com

Submitted by Regan Alain

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Average (45 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 1 pound shrimp, peeled and deveined
  2. 4 limes, juiced
  3. 4 roma tomatoes, seeded and diced
  4. 1/2 yellow onion, finely diced
  5. 1 cucumber, peeled, seeded, and diced
  6. 4 serrano peppers, seeded and minced
  7. salt and pepper to taste
  8. 12 tostada shells
  9. hot pepper sauce (optional)

Nutrition Info

Per Serving

  • Calories: 189 kcal
  • |
  • Carbohydrates: 21 g
  • |
  • Dietary Fiber: 3 g
  • |
  • Fat: 5 g
  • |
  • Protein: 14 g
  • |
  • Sugars: 3 g

About: Nutrition Info

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Cooking Directions

  1. Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
  2. When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

Yield: 6 servings

3. Still Hungry?

A delicious shrimp ceviche recipe that only gets better over night! Bright and refreshing, with the uncommon addition of cucumber. Adjust the heat to your personal taste with a sprinkling of hot pepper sauce.

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Average (45 Ratings): 3.5 out of 5 stars

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14 reviews

Most Helpful Reviews

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  • acid cooks

    Karen S - May 3, 2008 04:45:38 PM PST
    The lime juice cooks the shrimp. So no need to worry about the shrimp being raw. After sitting in the lime juice for over an hour the shrimps are cooked.

    4 of 4 found this review helpful.

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  • prefer scallops

    Carla S - May 3, 2008 05:15:37 PM PST
    I prefer using scallops in my ceviche, and prepare it no more than 20 minutes before serving. When I do use tomatoes, I use the tiny grape tomatoes...they accent the sweetness of the scallops and marry nicely with the lime, cilantro, peppers, etc. Instead of shrimp seviche, grill the shrimp and then serve the citrus/pepper mixture as a salsa on the side. yumm!

    2 of 2 found this review helpful.

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  • Love it

    Teahupoo - May 23, 2008 09:19:00 AM PST
    I learned to make ceviche when I lived in Cancun a number of years ago. We used conch a lot back then but we would also make it with the first fish we caught while out fishing and diving.

    I have made it using Spanish Mackerel, spotted sea trout, redfish, snapper, grouper, shrimp, scallops, and more.

    I have also used tabasco peppers at times to make it a little less spicy for friends who can't handle the heat of cilantro, habanero, or other similar varieties.

    It's hard to beat in the summer for a cooling appetizer.

    Gregg

    1 of 1 found this review helpful.

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  • si no tienes confiansa

    alma c - May 23, 2008 08:01:17 AM PST
    si no tienes confiansa en comer ceviche porque piensan que esta crudo puedes comprar el camaron que ya esta cosido para mi sabe lo mismo

    1 of 2 found this review helpful.

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  • Try Crab Ceviche

    marill2006 - July 31, 2008 02:50:59 PM PST
    Have you ever had crab ceviche? Mmmm its so good, just add the same ingredients and you can even add both crab and shrimp or just crab if you'd like.

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