Shrimp Ceviche

stephanie tate

By
@state

My mom grew up in Acapulco and she just loves this dish. We also have a friend that currently lives in Spain who emails regularly to tell me how other ceviches are not nearly as good.

Sometimes we eat this as a main dish and have a salad on the side for a light summer meal.


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Comments:

Serves:

6 to 8

Prep:

30 Min

Cook:

20 Min

Ingredients

1 lb
medium shrimp peeled and deveined
1/2 c
lime juice plus an extra 2 tbsps for the shrimp water
1/2 c
catsup
2 Tbsp
vinegarry hot sauce such as buffalo (you can find this in any mexican market or section of your grocery store). also, feel free to add more to taste.
1 Tbsp
olive oil
1 bunch
cilantro, fresh and finely chopped
1 medium
onion chopped
1 medium
cucumber chopped
salt and pepper to taste
1 to 2 avacadoes cubed

Directions Step-By-Step

1
Bring a 2 quart pot of water to boil. Add shrimp and 2 Tbsp. of lime juice. Bring back to boil and immediately drain. Put shrimp back in the pot and allow to sit for 10 minutes.
2
Rinse onion in a colander and drain off any excess water. Mix all of the ingredients together and add the shrimp.
3
Serve with tortilla chips or saltine crackers. Slices of lime or lemon and additional hot sauce.

I like to serve these in Martini or sundae glasses for.

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Healthy