Shrimp Cevechi

Shrimp Cevechi Recipe

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Maria T Martinez


I serve this as a dip with tortilla chips and it disappears. Can also be used as a topper over fish.


★★★★★ 1 vote

1 Hr


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  • 3 pkg
    raw frozen shrimp
  • 1 large
    red onion
  • 2 Tbsp
  • 4-6
    serrano chilies
  • 1 c
    cilantro, fresh
  • 6
  • 6
  • 1 can(s)
    tomatoe sauce
  • ·
    salt and pepper to taste

How to Make Shrimp Cevechi


  1. Thaw and peel Shrimp. I slice the shrimp into 3 pieces. You can leave them whole if you want.
  2. Chop red onion into small pieces. Deseed and chop serrano chilies into small pieces. Chop fresh garlic into small pieces. Chop 1 cup Cilantro leaves.
  3. Add all ingredients (except cucumber)to a gallon zip-lock bag. Add the juice of 6 lemons and 6 limes. Seal and place flat in the refrigerator for 3 hours or overnight. NOTE: The acid from the citrus will cook the shrimp. You will notice the shrimp will start to turn pink. I prefer to place it in the refrifgerator overnight.
  4. Deseed and chop 1 cucumber. Add 1 can of tomatoe sauce and add to mixture and place back in the refrigerator for 1 hour or until ready to serve. Before serving sprinkle with salt and pepper to taste.

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About Shrimp Cevechi

Course/Dish: Seafood Appetizers
Hashtag: #shrimp

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