Ceviche Recipe
Total Time
2 hrs 15 mins
Prep Time
15 mins
Rating
4.98 out of 5 stars
(174)
Ingredients
8 servings
- 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)
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Preparation
Chef’s notes
Pro Tip:
A speedy tip for making Ceviche is to dice everything up using a food chopper. You’ll get everything chopped up in less than 5 minutes.
Safety Tip:
The USDA recommends cooking seafood thoroughly to minimize the risk of food-borne illness, especially for at-risk groups including pregnant women, children, older adults, and those with weakened immune systems. This is another reason to prefer using cooked shrimp.
Variations:
There are many ways to make ceviche, with different regions having their own versions using various seafood types like fish or scallops.