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
Step 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.
Step 2
Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro. A food chopper will make this process much faster.
Step 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.
Step 4
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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.
