Jose's Shrimp Ceviche

Jose's Shrimp Ceviche

62
carrielee 0

"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

55 m servings 73 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

62
  1. 76 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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...

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 ...

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 froz...

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

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...

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 marinat...

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.

Loved this! I didn't change a thing. Great balance of flavors - I am a huge fan of ceviche and am thrilled to have a new "go to" recipe that is so simple.

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.