Ceviche Self-Portrait38 Reviews
- Prep: 15 min
- Ready In: 1 hr 15 min
“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.” - by big surprise
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 190 cal
- 5.6 g
- 22 g
Based on a 2,000 calorie diet
Reviews (38)Rate This Recipe
"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 prep..." See moreare 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""
Javi's Really Real Mexican Ceviche
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