Shrimp Ceviche Mexican style recipe is so delicious and easy to prepare. It is also a great recipe to take to your summer pot luck parties.
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Ceviche is a favorite on hot days and it can be served as a snack at any party, just remember to keep it fresh.
Shrimp ceviche is a very popular recipe in Mexican seafood restaurants. It can be a little bit different depending on the State, but it is always delicious.
I remember ceviche was a must in my family picnics as a snack after going swimming in the pool. Monterrey summer can be really hot, same as Texas, so my mom used to bring ceviche in a closed container inside a cooler.
Ceviche served over tostadas is great as a snack when you are watching a game with your friends. Pair with a cold beer or a michelada and that’s the best combination
If you are serving this at a party, the best is to make it one day ahead. For me, shrimp ceviche tastes much better the day after I make it. Same with tilapia ceviche.
Most of the people enjoy ceviche with tostadas, you can find them in almost any Mexican store, or even in some supermarkets. If you don’t find them you can use chips.
Seafood lovers will love this recipe. We really enjoy it with the family or with our friends.
You may be tempted to make this recipe with frozen shrimp. I really recommend making it with raw shrimp because it releases more flavor, although it takes a little longer to be ready.
Shrimp Ceviche
Ingredients
1 lb medium raw shrimp
½ cucumber
2 tomatoes
1 onion
3 cilantro branches
Lemon Juice (approx 6 lemons)
½ cup white vinegar
Salt
Remove the head, skin, and vein from the shrimp.
Rinse the shrimp under cold tap water and chop it.
Place the chopped shrimp in a bowl, cover with lemon juice, vinegar, and salt.
Cover and 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: cucumber, tomatoes, onion, and cilantro (using a food processor 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 over tostadas.
You can also serve it as a main dish with a side of rice.
Buen provecho!
SHRIMP CEVICHE
Ingredients
- 1 lb raw shrimp medium
- ½ pc cucumber
- 2 pc tomatoes
- 1 pc onion
- 3 branches cilantro
- 6 pcs Lime juice
- ½ cup white vinegar
- 1 tbsp salt to taste
Instructions
- 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.
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