Shrimp Ceviche Recipe

Name: Shrimp Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon Salt; 1 pound Shrimp [peeled, deveined]; 3 Limes [juice of]; 1 Orange [juice of]; 1 Red Onion [diced]; 2 Jalapenos [minced]; 1 cup Cucumber [peeled, sedded, diced]; 1 cup Cherry Tomatoes [chopped]; 3 tablespoons Cilantro [chopped]; 1/4 cup Mayonnaise; 2 tablespoons Hot Sauce; 8 Tostadas [toasted tortillas]; 1 Avacado [sliced]

Servings: persons

1/4 teaspoon Salt
1 pound Shrimp [peeled, deveined]
3 Limes [juice of]
1 Orange [juice of]
1 Red Onion [diced]
2 Jalapenos [minced]
1 cup Cucumber [peeled, sedded, diced]
1 cup Cherry Tomatoes [chopped]
3 tablespoons Cilantro [chopped]
1/4 cup Mayonnaise
2 tablespoons Hot Sauce
8 Tostadas [toasted tortillas]
1 Avacado [sliced]

1
1. Bring a large pot of well-salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through, about 3 minutes.
2
2. Drain, let cool, then chop shrimp into bite-size pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapenos. Season with salt, then let marinate in the refrigerator, 1 hour.
3
3. Stir in cucumber, tomatoes, and cilantro. Taste and adjust seasoning.
4
4. Make spicy mayo: In a small bowl, mix together mayo and hot sauce. Spread onto tostadas, then add ceviche.
5
5. Top each tostada with sliced avocado and serve immediately.

282

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: 1/4 teaspoon Salt, 1 pound Shrimp [peeled, deveined], 3 Limes [juice of], 1 Orange [juice of], and more.

Yes, 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.

Shrimp Ceviche

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