Ceviche De Camaron Recipe

Name: Ceviche De Camaron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh lime juice; 2 tablespoons fresh lime juice; 1 lb shrimp (ideally 41/50 count to a pound); 1/2 cup white onion, chopped into 1/4 inch pieces; 1/3 cup chopped fresh cilantro, plus several sprigs for garnish; 1/4 cup diced tomato; 1/4 cup ketchup; 1 tablespoon vinegary mexican bottled hot sauce; 2 tablespoons olive oil, preferably extra-virgin; 1 cup diced peeled cucumbers (or 1/2 cup of each) or 1 cup jicama (or 1/2 cup of each); 1 small ripe avocado, peeled, pitted and cubed; salt; tostadas or tortilla chips

Servings: persons

1/2 cup fresh lime juice
2 tablespoons fresh lime juice
1 lb shrimp (ideally 41/50 count to a pound)
1/2 cup white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/4 cup diced tomato
1/4 cup ketchup
1 tablespoon vinegary mexican bottled hot sauce
2 tablespoons olive oil, preferably extra-virgin
1 cup diced peeled cucumbers (or 1/2 cup of each) or 1 cup jicama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
salt
tostadas or tortilla chips

1
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
2
Scoop in the shrimp, cover and let the water return to the boil.
3
Immediately remove from the heat, and pour off all the liquid.
4
Replace the cover and let the shrimp steam off the heat for 10 minutes.
5
Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
6
Peel the shrimp and devein if you wish.
7
Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
8
In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
9
Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado.
10
Taste and season with salt, usually about 1/2 teaspoon.
11
Cover and refrigerate if not serving immediately.
12
Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime.
13
Serve with tortilla chips if desired.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup fresh lime juice, 2 tablespoons fresh lime juice, 1 lb shrimp (ideally 41/50 count to a pound), 1/2 cup white onion, chopped into 1/4 inch pieces, and more.

Yes, Ceviche De Camaron falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ceviche De Camaron

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