Shrimp Ceviche

Shrimp Ceviche

from yellowblissroad.com
251 min
4 servings

Ingredients

  • 1 pound medium-small raw shrimp (peeled and deveined)
  • Juice from 3 lemons (about 1/2 cup)
  • 1/2 of a medium red onion (finely chopped (about 3/4 cup))
  • 2 serrano chiles (ribs and seeds removed, minced)
  • 1/2 cup chopped cilantro (or parsley)
  • 1 small cucumber (peeled diced into 1/2-inch pieces)
  • 2 Roma tomatoes (seeded and diced)
  • 1/2 teaspoon of salt
  • 1-2 avocados (diced)
  • 1 cup Clamato
  • Lime wedges

Directions

  1. 1

    Rinse shrimp and pat dry. Soak shrimp in juice from 2 lemons for at least 4 hours or until pink. Discard juice. 

  2. 2

    Optional step: Boil a pot of water and blanche the marinated shrimp for 1 minutes. Place directly into an ice bath to chill the shrimp and stop the cooking process. 

  3. 3

    Combine with remaining ingredients. Taste and adjust salt as desired.

  4. 4

    Serve on tostada shells or with tortilla chips. Garnish with lime wedges and squeeze juice over the top.