Ceviche Recipe

Servings: 8 people 1 lb shrimp , (raw or cooked) peeled, deveined and diced 1 cup lime juice, from 6 limes 1 cucumber, peeled and diced 2 avocados 3 roma tomatoes, diced 1 red onion, diced 1/4 bunch cilantro, chopped 1 jalapeno, seeded and minced 1 cup Clamato juice, (use "picante" version for spicier salsa) Options To Serve: 16 Tostadas , (or tortilla chips) Hot Sauce, (Tabasco or Cholula)


Dice shrimp and place into a large glass (non-reactive) bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp.


Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw

shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.

Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro. A food chopper will make this process much faster.

When shrimp are done marinating, add vegetables to the bowl along with clamato juice and stir to combine. Serve with hot sauce if desired along with tortilla chips or over tostadas.

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