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Ceviche Self-Portrait

Ceviche Self-Portrait

Name: Ceviche Self-Portrait
Prep time: 15 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 pound shrimp, peeled and deveined; 4 fruit (2" dia)s limes, juiced; 4 roma tomatoes, seeded and diced; ½ yellow onion, finely diced; 1 cucumber, peeled, seeded, and diced; 4 serrano peppers, seeded and minced; 1 teaspoon salt and pepper to taste; 12 eaches tostada shells; 1 tablespoon hot pepper sauce

Rating: 4.64 stars

59 Ratings
43 Reviews
9 Photos

If I were ceviche, I would want to be this recipe for its flawless simplicity and popular appeal! Although this recipe says it serves six, two of us polished off the whole bowl, no problem! Goes great topped with a dash of your favorite hot pepper sauce.

By big surprise

Recipe Summary

prep:

15 mins

additional:

1 hr

total:

1 hr 15 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

1 pound shrimp, peeled and deveined
4 fruit (2" dia)s limes, juiced
4 roma tomatoes, seeded and diced
½ yellow onion, finely diced
1 cucumber, peeled, seeded, and diced
4 serrano peppers, seeded and minced
1 teaspoon salt and pepper to taste
12 eaches tostada shells
1 tablespoon hot pepper sauce

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

189.6 calories; 14.8 g protein; 22 g carbohydrates; 115.2 mg cholesterol; 629.2 mg sodium. Full Nutrition

Reviews (43)

Most helpful positive review

Jeff

08/31/2007

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 to prepare ahead of time as giving it time (overnight) allows all the flavors to mix. I Didn't have tostada shells so I used tortilla chips instead. I once used the lime juice in a plastic lime container and this worked fine. Just make sure you have enough lime juice to submerge all of the shrimp and stir/mix at least once or twice while the shrimp is "cooking" Read More

Helpful

(44)

59 Ratings

5 star values: 43
4 star values: 13
3 star values: 1
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jeff

08/31/2007

Helpful

(44)

Jeff

08/31/2007

Helpful

(44)

DENISEK1

05/10/2005

Delicious - only change was we added 1 ripe cubed avocado. Read More

Helpful

(40)

JasLak

05/21/2007

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 instead of on tostadas. Yum:) Read More

Helpful

(33)

PRETTYCATEYEZ

11/08/2004

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. Read More

Helpful

(25)

DMULL07

03/23/2007

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! Read More

Helpful

(16)

jozcookn

02/11/2007

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 used my friend's fridge and it took 4 hours but that was because her fridge was set at almosts freezing (her milk was icy). Read More

Helpful

(14)

Sugaree1485

08/20/2010

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 then cube it for even faster cooking. Refreshing dish. Read More

Helpful

(14)

Ashley

06/17/2007

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 the crab and shrimp because they were already cooked. I put all the scallops on the bottom so they would be submerged in the lime the most. I cut all the veggies and added a handfull of cilantro. Mixed it all up and added some tapatio. Let it sit over night. YUM YUM! Read More

Helpful

(12)

buckster73

04/30/2007

I made this for a party and everyone loved it!!!! Read More

Helpful

(12)

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Nutritional Information

Ceviche Self-Portrait

Servings Per Recipe: 6
Calories: 189.6

% Daily Value *

protein: 30 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 12 %

sugars:

fat: 9 %

saturated fat: 6 %

cholesterol: 38 %

vitamin a iu: 12 %

niacin equivalents: 38 %

vitamin b6: 11 %

vitamin c: 39 %

folate: 4 %

calcium: 6 %

iron: 13 %

magnesium: 12 %

potassium: 9 %

sodium: 25 %

thiamin: 7 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Ceviche Self-Portrait

1 of 43

All Reviews

Jeff

08/31/2007

Helpful

(44)

Jeff

08/31/2007

Helpful

(44)

DENISEK1

05/10/2005

Delicious - only change was we added 1 ripe cubed avocado.

Helpful

(40)

JasLak

05/21/2007

Helpful

(33)

PRETTYCATEYEZ

11/08/2004

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.

Helpful

(25)

DMULL07

03/23/2007

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!

Helpful

(16)

jozcookn