Jose's Shrimp Ceviche Recipe - Allrecipes.com
Jose's Shrimp Ceviche Recipe
  • READY IN 55 mins

Jose's Shrimp Ceviche

Recipe by  

"I've looked all over the net and haven't found a shrimp ceviche quite like this one! My friends absolutely love it and beg me for the recipe! You can always double it for larger parties--it goes FAST! Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce."

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Ingredients Edit and Save

Original recipe makes 7 cups Change Servings

Directions

  1. Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
  2. Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 10 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2008

I used this recipe in conjunction with a ceviche I had at a restaurant so I ommitted the celery and avacado and used a red onion instead and added mango. I let the shrimp soak in the lime juice for about 4 hours, put everything together and put it on ice to get it really chilled. I quartered flour tortillas, sprayed them with cooking spray and baked them @375 for 10 minutes and served them with the ceviche - they were perfect together.

 
Most Helpful Critical Review
Aug 28, 2007

The flavors for this recipe worked really well together, and the final product tasted great. The marinating time for the shrimp was way too short. After an hour, I cut into a n ice pink shrimp to find it completely raw in the middle. I cut the shrimp up into little pieces, and let it marinate for another 3 hours until it was pink all the way through. The recipe is worth making, but I recommend cutting the shrimp up and then letting it marinate all day.

 
Mar 08, 2010

Yum! I was craving ceviche and this was perfect! I tweaked it slightly though, by adding diced cucumbers instead of celery, the juice of one lemon, and some lemon and lime zest. I also used frozen cooked shrimp and canned diced tomatoes, and was amazed at how fresh it still tasted. This is a great basic ceviche recipe!

 
Jun 14, 2008

My taste buds are dancing this is a great dip.I used stewed tomatos instead.I reccomend Marvin Gaye as your fixing this.

 
May 05, 2009

This is quick! If you want to "kick it up a few notches, use green jalepeno's chopped fine. It gives a sweet starting taste and a little "afterburner"... Sweet and sassy.

 
Mar 23, 2011

This recipe was very similar to one that I had in a little mexican place in the middle of Nevada. It needed more than one jalapeno though. I was a bit wary of "cooking" the shrimp with the juice. I only had cooked shrimp the first time around and it was bland from not absorbing the juice. It was much better the second day though.

 
Apr 12, 2010

Made it last night for a big group of friends & they all loved it! The celery really did add a nice little touch. Since I didn't have a lot of time, I used already cooked shrimp - only marinated for about 2 hours before I served it. Fabulous!

 
Jan 23, 2012

This was good. It took waaaay longer then 10 minutes for the shrimp to "cook", close to an hour. I think this would be great for dipping tortilla chips in.

 

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Nutrition

  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 81 mg
  • 3%

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

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