Ceviche Recipe

Name: Ceviche Recipe
Prep time: 15 min
Total time: 2 h 15 min
Yield: 8 people
Ingredients: 1 lb medium shrimp; 1 cup lime juice; 1 cucumber; 2 avocados; 3 roma tomatoes; 1 red onion; 1/4 bunch cilantro; 1 Jalapeño; 1 cup Clamato juice; 16 tostadas; hot sauce

User Reviews

5.0

552 reviews

Excellent

Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings
8 people
Calories
156 kcal
Course
Appetizer
Cuisine
Mexican

Ceviche Recipe

Nolan Clark

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Ceviche is loaded with shrimp, avocado, tomatoes, cucumber, and cilantro; all marinated in fresh lime juice. You can use raw shrimp or cooked shrimp meat for this Mexican shrimp cocktail. Using cooked shrimp meat cuts down the marinating time significantly which is why we prefer it. P.S. This also keeps really well in the refrigerator and you'll be happy if you have leftovers!

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Ingredients

Servings

1 lb medium shrimp (raw or cooked*), thawed, peeled, deveined, and diced
1 cup lime juice from 6 limes
1 cucumber peeled and diced
2 avocados
3 roma tomatoes diced
1 red onion diced
1/4 bunch cilantro chopped
1 Jalapeño seeded and minced
1 cup Clamato juice (use "picante" version for spicier salsa)

Options To Serve:

16 tostadas (or tortilla chips)
hot sauce (Tabasco or Cholula)

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Instructions

Prep the Shrimp: Rinse the thawed shrimp under cold running water and thoroughly squeeze or pat dry with paper towels to remove excess moisture so your cocktail isn't watered down. Do this with raw or cooked shrimp.
Marinate Shrimp: Dice shrimp if large and place it into a large glass (non-reactive) bowl. Use a citrus squeezer to get 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.
Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno, and cilantro. A food chopper will make this process much faster.
Combine: When shrimp are done marinating, add vegetables to the bowl along with clamato juice and stir to combine. Serve with hot sauce if desired along with tortilla chips or over tostadas.

Notes

*I prefer using 1 lb of pre-cooked shrimp salad meat. You don't have to soak it as long in the lime juice, and you don't have to chop it, so it saves me some steps. And if it's frozen, it thaws quickly in cold water. *Nutrition label only calculates the ceviche and not tostadas or tortilla chips for serving.

Nutrition Information

Show Details

Calories 156kcal (8%) Carbs 11g Protein 13g (26%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.003g Cholesterol 91mg (30%) Sodium 77mg (3%) Potassium 630mg (18%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 470IU (9%) Vitamin C 27mg (30%) Calcium 61mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 156 kcal

% Daily Value*

Calories	156kcal	8%
Carbs	11g
Protein	13g	26%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.003g	0%
Cholesterol	91mg	30%
Sodium	77mg	3%
Potassium	630mg	13%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	470IU	9%
Vitamin C	27mg	30%
Calcium	61mg	6%
Iron	1mg	6%