Mexican Style Shrimp Ceviche – a delicious recipe with Shrimp, Tomatoes, Cilantro, Cucumbers, Avocado, Serrano. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place frozen shrimp in a bowl of cold water to thaw out ( DO NOT USE HOT WATER... As it will cook the shrimp ).
2
Peel the shrimp then cut into small bite size pieces.
3
Place the shrimp in a container and fill with the lemon concentrate until fully covered.
4
While the shrimp sits in the lemon concentrate, dice all of the vegetables and mix in a large bowl.
5
The shrimp is ready after sitting in the lemon concentrate for about 20 minutes or when it's pink.
6
Discard of the lemon concentrate and lightly rinse the shrimp ( we want to preserve some of the lemon on the shrimp ).
7
Mix the shrimp with the vegetables and add the clamato or tomato juice.
8
Add salt to taste.
9
Let it sit in the refrigerator for at least 30 minutes.
10
The longer it sits in the fridge, the better it will taste.
11
Enjoy with chips or tostadas and some hot sauce like Valentina or Tapatio.
12
Enjoy!
212
kcal
Calories
11
g
Carbs
43
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 lb Medium Raw Shrimp ( I use Frozen ), 5 each Tomatoes, 1 bunch Cilantro, 2 each Cucumbers, and more.
Yes, Mexican Style Shrimp Ceviche 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.
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