Recipe by carrielee
"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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peeled and deveined medium shrimp
fresh lime juice
plum tomatoes, diced
yellow onion, diced
jalapeno pepper, seeded and minced, or to taste
ribs celery, diced
chopped fresh cilantro to taste
salt and pepper to taste
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.
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.
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!
My taste buds are dancing this is a great dip.I used stewed tomatos instead.I reccomend Marvin Gaye as your fixing this.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Jose's Shrimp Ceviche
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 31
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