Ingredients1 h 15 m servings 190 cals
- 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.
- 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.
Per Serving: 190 calories; 5.6 g fat; 22 g carbohydrates; 14.8 g protein; 115 mg cholesterol; 629 mg sodium. Full nutrition
ReviewsRead all reviews 42
Have made this recipe twice now. It's absolutely fantastic and easy to follow. The fun part is watching the raw shrimp cook in lime juice with no heat at all. This is a great appetizer dish t...
Excellent! I used 1/2 shrimp & 1/2 crab and added a full bunch of chopped cilantro and a diced avacado, as well as 3 jalapenos instead of serranos. This was fantastic! We ate it with corn chips ...
I have waited so long to make ceviche and this recipe was perfect. Very easy to make and it was absolutely delicious. I make it at least once a week now.
Made this for work and everyone loved it!! Too spicy and tart to eat the night I made it, but by the next day all the flavors had blended and mellowed perfectly. Perfect recipe!
I added avocado and used crabmeat and mahi mahi in this dish. After increasing by several limes for juice I left overnight and the seafood cooked perfectly. Next time I'll shred the fish, rather...
Excellent! I add a couple more limes to cover and added 1/3 cup chopped cilantro. Sometimes the time varies a little depending on the amount of limes and the temperature of the fridge. One time...
I made a few changes I did 1/2 lb bay shrimp. (the little ones) 1/4 lb immitation crab and 1/4lb bay scallops (little ones). I did a rought chop of all making sure to chop the scallops more than...