Shrimp Ceviche

shrimp ceviche

shrimp ceviche

Buenos Dias! Fresh ceviche is a spectacular appetizer and so easy to make in advance! If you have leftover pico de gallo salsa, use here in place of tomatoes and onion. This recipe serves 4.

  • 2 dozen medium raw and de-veined shrimp (good quality), cut in half
  • 4 lemons, juiced
  • 4 limes, juiced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped red onion
  • 2 medium tomatoes, diced
  • 3/4 cup peeled and chopped cucumber
  • 1 small seeded chile pepper, minced OR 1 tsp cayenne pepper
  • salt and pepper to taste
  • 1 bag of restaurant style tortilla chips
  • 1 ripe, sliced avocado, optional for garnish
  1. Reminder to only use quality fresh raw de-veined shrimp. Rinse under cold running water.
  2. Now, add shrimp in glass or plastic dish.
  3. Squeeze juice over shrimp. Make sure to really squeeze that juice out. If it helps, microwave the whole lemons for 15-20 seconds before squeezing.
  4. Refrigerate for 3 hours.
  5. Remove from Fridge and add remaining ingredients.
  6. Refrigerate for an additional hour or 2.
  7. Ready to serve!

*Serve in martini glasses, garnish with extra limes or lemons if possible and have plenty of tortilla chips on hand.



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