Ceviche Self-Portrait

Ceviche Self-Portrait

41
big surprise 37

"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

1 h 15 m servings 190 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

  • Prep

  • Ready In

  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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Reviews

41
  1. 55 Ratings

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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 t...

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 ...