Author: Charbel Barker from https://www.mylatinatable.com/shrimp-ceviche-mexican-style-ceviche-recipe/
Disclaimer: As this recipe calls for consumption of raw shrimp, discretion may be required to tweak the recipe to have the shrimp cooked.
Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.
Prep Time : 15 mins Refrigeration: 1 hr Total Time: 1 hr 15 mins
Course: Appetizer, Main Course Cuisine: Mexican
Ingredients
1 Bag 16 Ounces of Raw, deveined shrimp
1/2 Red Onion diced
1 Cucumber diced
3 Tomatoes diced
1 Jalapeño diced
1/2 bunch of cilantro finely chopped
1 1/4 Cup of Real Lime Juice
Juice from one lemon
1/4 cup of Worcestershire sauce
Salt and Pepper to Taste
Frank's RedHot Buffalo Sauce or other hot sauce quantity depends on how spicy you want it
1 Avocado
Tostadas
Instructions
Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
Add the shrimp and mix well.
Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
Mix well and serve on the tostadas adding hot sauce to taste and avocados.
Nutrition
Serving: 125g | Calories: 216kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g
How Do You Prepare The Shrimp When Making Ceviche?
One unique thing about making ceviche is that you don’t actually cook the shrimp (or fish if you are making fish ceviche) in the traditional sense.
Instead, you soak the shrimp in lemon juice for about an hour until they turn pink and are ready to eat.
This is the traditional way of preparing the shrimp for most ceviche recipes, and the result is a fresh, delicious flavor that is irresistible.