Ceviche Recipe

Ceviche Recipe

from natashaskitchen.com
15 min

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

  • 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))
  • 16 Tostadas ((or tortilla chips))
  • Hot Sauce ((Tabasco or Cholula))

Directions

  1. 1

    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.

  2. 2

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

  3. 3

    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.