A Mexican shrimp ceviche recipe to serve in your summer parties.
from 1 vote
Remove the head, shell, and vein from the shrimp.
Rinse the shrimp under cold tap water and chop it.
Place the chopped shrimp in a bowl, add the lemon juice, vinegar, and salt.
Let the shrimp rest in the refrigerator for about two hours or until the shrimp are cooked (when they turn pink).
Meanwhile, you can chop the rest of the ingredients (using a food processor it is much easier than doing it manually).
When the shrimp is cooked, remove it from the refrigerator.
Mix shrimp with the rest of the ingredients (onion, tomato, cucumber, cilantro), add a little salt to taste.
Take the shrimp back to the refrigerator and let it rest for at least twenty minutes to allow for the flavors to mix.
After this time the shrimp ceviche is ready.
You can serve it as an appetizer with tortilla chips or tostadas. You can also serve it as a main dish with a side of rice.
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Amount Per Serving (1 people)
Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.