Ceviche Self-Portrait

SUBMITTED BY: big surprise

"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."

PREP TIME	15 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound shrimp, peeled and deveined
4 limes, juiced
4 roma tomatoes, seeded and diced
1/2 yellow onion, finely diced
1 cucumber, peeled, seeded, and diced
4 serrano peppers, seeded and minced
salt and pepper to taste
12 tostada shells
hot pepper sauce (optional)

READ REVIEWS (24)

DIRECTIONS

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.
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

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Reviewed on May 10, 2005 by DENISEK1

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

7 users found this review helpful

Reviewed on Nov. 8, 2004 by PRETTYCATEYEZ

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.

5 users found this review helpful

Reviewed on May 21, 2007 by Jasmine in Chico

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:)

3 users found this review helpful

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