Saturday, February 24, 2024
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    HomeGood EatsShrimp Ceviche

    Shrimp Ceviche

    What you will need:

    2-3lbs of shrimp; peeled and deveined.

    2 large tomatoes; diced.

    1 onion; diced.

    1 bunch of cilantro; diced.

    1 serrano or jalapeno pepper; diced. (We did not use peppers)

    juice from 8 limes

    juice from 8 lemons

    juice from 2 oranges

    2 large avocados; sliced

    2 cucumbers; peeled and diced. (We did not use cucumbers)

    This will make a lot of Ceviche, around 12 servings, we halved the ingredients and had more than enough to feed the whole crew. 🙂

    How to make:

    Toss shrimp into boiling water for about 5 minutes then shock in ice cold water. Strain when cooled.

    Cut shrimp into pieces and place into a bowl or large plastic zip lock baggie.

    Add juices from limes, lemons, and oranges into bowl or bag. Refrigerate for at least 2 hours. (We left in fridge overnight)

    2 hours before serving, add onion, tomato, cilantro, and pepper. Place in fridge for at least 2 more hours. (We did for about 3)

    Place in a cup, glass, bowl, or another serving dish. Add avocado and cucumber just before serving.

    We placed in mini martini glasses and served with chips and used as a dip. I thought this was fabulous!!!!

    (Yes, that is our finished Shrimp Ceviche and not a stock photo). It was the only pic I took.

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