Ceviche Self-Portrait Recipe - Allrecipes.com
Ceviche Self-Portrait Recipe
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Ceviche Self-Portrait

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"If I were ceviche, I would want to be this recipe for its flawless simplicity and popular appeal! Although this recipe says it serves six, two of us polished off the whole bowl, no problem! Goes great topped with a dash of your favorite hot pepper sauce."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    1 hr 15 mins


  1. Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
  2. When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.
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Reviews More Reviews

Aug 31, 2007

Have made this recipe twice now. It's absolutely fantastic and easy to follow. The fun part is watching the raw shrimp cook in lime juice with no heat at all. This is a great appetizer dish to prepare ahead of time, as giving it time (overnight) allows all the flavors to mix. I Didn't have tostada shells, so I used tortilla chips instead. I once used the lime juice in a plastic lime container, and this worked fine. Just make sure you have enough lime juice to submerge all of the shrimp, and stir/mix at least once or twice while the shrimp is "cooking"

May 10, 2005

Delicious - only change was we added 1 ripe, cubed avocado.

May 21, 2007

Excellent! I used 1/2 shrimp & 1/2 crab and added a full bunch of chopped cilantro and a diced avacado, as well as 3 jalapenos instead of serranos. This was fantastic! We ate it with corn chips instead of on tostadas. Yum:)

Nov 08, 2004

I have waited so long to make ceviche and this recipe was perfect. Very easy to make and it was absolutely delicious. I make it at least once a week now.

Mar 23, 2007

Made this for work and everyone loved it!! Too spicy and tart to eat the night I made it, but by the next day all the flavors had blended and mellowed perfectly. Perfect recipe!

Aug 20, 2010

I added avocado and used crabmeat and mahi mahi in this dish. After increasing by several limes for juice I left overnight and the seafood cooked perfectly. Next time I'll shred the fish, rather then cube it for even faster cooking. Refreshing dish.

Feb 11, 2007

Excellent! I add a couple more limes to cover and added 1/3 cup chopped cilantro. Sometimes the time varies a little depending on the amount of limes and the temperature of the fridge. One time I used my friend's fridge and it took 4 hours but that was because her fridge was set at almosts freezing (her milk was icy).

Jun 17, 2007

I made a few changes I did 1/2 lb bay shrimp. (the little ones) 1/4 lb immitation crab and 1/4lb bay scallops (little ones). I did a rought chop of all making sure to chop the scallops more than the crab and shrimp because they were already cooked. I put all the scallops on the bottom so they would be submerged in the lime the most. I cut all the veggies and added a handfull of cilantro. Mixed it all up and added some tapatio. Let it sit over night. YUM YUM!


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  • Calories
  • 190 kcal
  • 9%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 629 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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