Rating: 4.5 stars 4.6
113 Ratings
  • 5 star values: 76
  • 4 star values: 34
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I've looked all over the net and haven't found a shrimp ceviche quite like this one! My friends absolutely love it and beg me for the recipe! You can always double it for larger parties--it goes FAST! Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce.

Recipe Summary

prep:
45 mins
cook:
10 mins
total:
55 mins
Servings:
20
Yield:
7 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.

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  • Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.

Nutrition Facts

73 calories; protein 5.6g; carbohydrates 5.8g; fat 3.5g; cholesterol 34.5mg; sodium 61.2mg. Full Nutrition
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