Shrimp Seviche "Xni Pec" (Seviche de Camarones Xni

Name: Shrimp Seviche "Xni Pec" (Seviche de Camarones Xni Pec)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small (41 to 50 per pound) shrimp, peeled and deveined, see Cook's Notes; 3 lemons, juiced; 3 limes, juiced; 2 oranges, juiced; 1 large tomato, seeded, and cut into medium dice (about 1 1/4 cups); 1/3 cup freshly chopped cilantro leaves; 1/3 cup olive oil; 1/4 cup finely diced Spanish onion; 1 teaspoon finely chopped chile pepper, see Cook's Notes; 1 lime, juiced; Salt and freshly ground black pepper; Good quality corn tortilla chips, for serving

Servings: persons

2 pounds small (41 to 50 per pound) shrimp, peeled and deveined, see Cook's Notes
3 lemons, juiced
3 limes, juiced
2 oranges, juiced
1 large tomato, seeded, and cut into medium dice (about 1 1/4 cups)
1/3 cup freshly chopped cilantro leaves
1/3 cup olive oil
1/4 cup finely diced Spanish onion
1 teaspoon finely chopped chile pepper, see Cook's Notes
1 lime, juiced
Salt and freshly ground black pepper
Good quality corn tortilla chips, for serving

1
["To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl.", "Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.", "While the shrimp is ""cooking,"" make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix.", "Season with salt and pepper, to taste.", "When the shrimp are ready, drain them and discard the marinade.", "Toss with the Xni Pec.", "Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip.", "Pass remaining chips separately.", "Cook's Notes: Peeled and deveined shrimp are now available at most markets.", "You will save a considerable amount of prep time by purchasing ""P and D"" shrimp instead of those that need to be peeled and deveined.", "Choose your chile depending on how much heat you can tolerate.", "I love heat, so I would go with a habanero chile seeds and all, about the hottest there is, for this.", "For a milder dish, choose serranos or jalapenos and remove the seeds before chopping."]

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 2 pounds small (41 to 50 per pound) shrimp, peeled and deveined, see Cook's Notes, 3 lemons, juiced, 3 limes, juiced, 2 oranges, juiced, and more.

Yes, Shrimp Seviche "Xni Pec" (Seviche de Camarones Xni Pec) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Seviche "Xni Pec" (Seviche de Camarones Xni Pec)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions