Mexican Ceviche

Mexican Ceviche

35
PHXGURL 0

"This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit."

Ingredients

2 h {{adjustedServings}} servings 387 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 733 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
  2. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

35
  1. 53 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I've made this several times and here is what I've learned. This tastes better the next day. Make sure the onions you use aren't too large, otherwise the onion can overpower everything else. ...

Loved this recipe and ceviche however I did make a few changes per my hubby's suggestions. (I am sure it is delicious as is but wanted to make the hubby happy!) For 8 servings I used 2 lbs. of c...

I cut the recipe down to 2 servings & I did decide to give my shrimp a rough chop. Like Caroline C. I added lime juice as well as lemon. I thickened it up a bit by giving it a squeeze of tomato ...