Jose's Shrimp Ceviche

Jose's Shrimp Ceviche

48 Reviews 4 Pics
  • Prep

    45 m
  • Cook

    10 m
  • Ready In

    55 m
carrielee
Recipe by  carrielee

“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.”

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Ingredients

Adjust Servings

Original recipe yields 7 cups

Directions

  1. 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.
  2. 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.

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Reviews (48)

Rate This Recipe
mryan44
151

mryan44

The flavors for this recipe worked really well together, and the final product tasted great. The marinating time for the shrimp was way too short. After an hour, I cut into a n ice pink shrimp to find it completely raw in the middle. I cut the shrimp up into little pieces, and let it marinate for another 3 hours until it was pink all the way through. The recipe is worth making, but I recommend cutting the shrimp up and then letting it marinate all day.

NancyJak
142

NancyJak

I used this recipe in conjunction with a ceviche I had at a restaurant so I ommitted the celery and avacado and used a red onion instead and added mango. I let the shrimp soak in the lime juice for about 4 hours, put everything together and put it on ice to get it really chilled. I quartered flour tortillas, sprayed them with cooking spray and baked them @375 for 10 minutes and served them with the ceviche - they were perfect together.

ninapastina
102

ninapastina

Yum! I was craving ceviche and this was perfect! I tweaked it slightly though, by adding diced cucumbers instead of celery, the juice of one lemon, and some lemon and lime zest. I also used frozen cooked shrimp and canned diced tomatoes, and was amazed at how fresh it still tasted. This is a great basic ceviche recipe!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 73 cal
  • 4%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 5.8 g
  • 2%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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