Ceviche Recipe
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Ceviche is loaded with shrimp, avocado, tomatoes, cucumber, and cilantro; all marinated in fresh lime juice. You can use raw shrimp or cooked shrimp meat for this Mexican shrimp cocktail. Using cooked shrimp meat cuts down the marinating time significantly which is why we prefer it. P.S. This also keeps really well in the refrigerator and you'll be happy if you have leftovers!
Ingredients
Instructions
Prep the Shrimp: Rinse the thawed shrimp under cold running water and thoroughly squeeze or pat dry with paper towels to remove excess moisture so your cocktail isn't watered down. Do this with raw or cooked shrimp.
Marinate Shrimp: Dice shrimp if large and place it into a large glass (non-reactive) bowl. Use a citrus squeezer to get 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.
Combine: When shrimp are done marinating, add vegetables to the bowl along with clamato juice and stir to combine. You can drain off some juice if you prefer, but we never do; just serve with a slotted spoon. Drizzle with hot sauce if desired and serve with tortilla chips or over tostadas.
Nutrition
- Calories
- 310 kcal
- Carbohydrate Content
- 32 g
- Protein Content
- 15 g
- Fat Content
- 16 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 91 mg
- Sodium Content
- 292 mg
- Fiber Content
- 6 g
- Sugar Content
- 3 g
- Trans Fat Content
- 0.1 g
- Unsaturated Fat Content
- 11 g
- Serving Size
- 1 serving
