Recipe by cafe luna Antigua
"A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
large shrimp - peeled, deveined and chopped
fresh lime juice
roma (plum) tomatoes, diced
white onion, chopped
chopped fresh cilantro
hot pepper sauce
salt and pepper to taste
avocado - peeled, pitted and diced
This is pretty much exactly how I make ceviche, except I add fresh minced garlic and I eat it with homemade tortilla chips instead of saltines.
I usually marinate the raw shrimp in lime juice for about 30 minutes, add the remaining ingredients, and then let it sit another 30 minutes or so. I don't understand the reviews saying the shrimp never gets "cooked"-- maybe you need to add little more fresh lime juice? I think I use about 3/4 cup for only 1 lb of shrimp.
The taste of this is 5 star, but I am only giving it 3 becuase something is off in the recipe...it says that your shrimp should "cook" in 5 minutes. Mine took pretty much ALL day. Luckily I started this recipe first thing in the morning. As long as you do that you should be OK! Oh, and instead of mixing the avocado in, I served the ceviche in avocado halves. YUM!
This recipe is very good. BUT the shrimp to not cook in the lime juice in the amount of time specified in the recipe. The lime juice will cook the shrimp but you need to leave them in your fridge overnight. The recipe turns out great but don't get caught with uncooked seafood!
This is great with a little tweaking. Instead of the ketchup use coctail sauce. Add three times as much hot sauce,worshtishire, salt and pepper to your liking. To cut down on time add lime juice to already cooked shrimp each chopped in half. The lime juice is great for taste but I agree it didnt cook the raw shrimp well. Just use cooked shrimp. I double the cilantro as well for added flavor and please don't eat these with saltines!!!! Buy a big bag of lime flavored tortilla chips and serve in chilled martini glasses with chips stuck in the ceviche. Classic and tastey.
This is AWESOME! I doubled the batch for a family party and it was gone before I turned around. I let the shrimp cook in the lime overnight, added the other ingredients in the morning and served it in the afternoon. I served it with hotsauce on the side for anyone that wanted to spice it up and scoop-type tortilla chips. Definitely one of my favorites from this website and very pretty to serve.
My husband said this was the BEST ceviche he's ever eaten. The only thing I did different was add about 4 tablespoons of chopped jalapeno since we prefer food extra spicy.
I made this recipe to go along with my favorite Spanish Alborino for a recent wine tasting party. I halved the recipe and followed the ingredients exactly and it was plenty for a group of 8 people as one of many tapas. The only thing I did differently was throw the shrimp in a pot of boiling water for seconds and then into an ice bath before drying them off and mixing with the lime juice. I am always wary of seafood I get from the supermarket so I wanted to cook them a little bit first before serving them to other people. The flavors in this recipe are great. I had the opportunity to attend a lunch and learn with the chef Rick Baylis and this Ceviche is just as good as the Ceviche he served as a first course. Thank you for such an easy and delicious recipe.
Superb. I used half lemon juice, half lime and quartered jumbo tiger shrimp. I let it sit for 15+ mins while cutting up the vegetables. I added 2 chopped jalapenos and cocktail sauce the the ketchup blend and served it with small quesadillas instead of crackers to make a meal of it. The picky husband now says he won't eat shrimp salad from the restaurant again, as this one surpassed it. Thanks so much for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Shrimp Ceviche-Estillo Sarita
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 98
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Watch how to make this Latin American favorite.
Dijon mustard adds zesty zip to buttery shrimp scampi.
This classic shrimp dish features a garlicky, addictive sauce.