Ceviche Recipe
User Reviews
5
Ceviche Recipe
Description
The preparation begins by rinsing and drying thawed shrimp before dicing if needed. Raw shrimp are marinated 1.5 to 2 hours in lime juice to achieve the characteristic ceviche texture, while pre-cooked shrimp require only about 15 minutes. The acidity from lime juice "cooks" the shrimp, firming the flesh and turning it opaque.
Chopped vegetables and herbs including cucumber, creamy avocados, diced Roma tomatoes, red onion, fresh cilantro, and minced jalapeño add crispness, herbaceousness, and mild heat. Clamato juice brings a subtle tomato flavor and additional tang, enriching the overall mixture.
This ceviche is served chilled, often with crispy tostadas or tortilla chips and optionally hot sauce such as Tabasco or Cholula for those preferring extra spice. It is a refreshing appetizer or light meal that highlights fresh seafood and crisp vegetables.
Ingredients
- 1 lb Shrimp raw or cooked*), thawed, peeled, deveined, and diced, medium
- 1 cup lime juice from 6 limes
- 1 cucumber peeled and diced
- 2 avocado
- 3 Roma tomato diced
- 1 red onion diced
- 1/4 cilantro chopped, bunch
- 1 jalapeño seeded and minced
- 1 cup clamato juice (use "picante" version for spicier salsa)
Options To Serve:
- 16 tostada (or tortilla chips)
- hot sauce (Tabasco or Cholula)
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
- Using pre-cooked shrimp reduces marinating time and preparation steps and is convenient if thawed quickly in cold water.
- Ensure shrimp are thoroughly dried before marinating to prevent a watery ceviche.
- The nutrition information considers only the ceviche mixture, excluding accompaniment like tostadas or chips.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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