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Ceviche Self-Portrait

Ceviche Self-Portrait

  • Prep

  • Ready In

big surprise

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 629 mg
  • 25%

Based on a 2,000 calorie diet


  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.
  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.
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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"


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


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:)