Go Back
shrimp ceviche in a bowl surrounded by tortilla chips
Print Recipe
No ratings yet

Shrimp Ceviche

Great, easy Mexican appetizer!
Prep Time20 minutes
Cook Time10 minutes
Chill Time:1 hour
Total Time1 hour 30 minutes
Course: Appetizer
Cuisine: appetizer
Keyword: ceviche, Shrimp
Servings: 6 servings
Author: RecipeGirl.com (shared from Rick Bayless)

Ingredients

SHRIMP:

  • ½ cup (plus 2 tablespoons) freshly squeezed lime juice (divided)
  • 16 ounces peeled and de-veined small-ish shrimp (41/50 count per pound)

FLAVORS:

  • ½ medium white onion, finely chopped
  • ⅓ cup chopped fresh cilantro (plus extra sprigs, for garnish)
  • ½ cup ketchup
  • 1 to 2 tablespoons hot sauce (like Cholula)
  • 2 tablespoons extra virgin olive oil
  • ½ cup peeled and diced jicama
  • ½ cup diced cucumber
  • 1 medium ripe avocado (peeled, pitted and cubed)
  • sea salt, to taste

FOR SERVING:

Instructions

PREPARE THE SHRIMP:

  • In a medium saucepan, bring 1 quart of salted water to a boil and add 2 tablespoons of the lime juice. Add the shrimp, cover and return to a boil. Immediately remove from heat, set the lid askew and pour off all of the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large bowl to cool completely. Toss the shrimp with the remaining ½cup lime juice, cover and refrigerate for 1 hour.

PREPARE THE FLAVORS:

  • In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add the onion to the shrimp along with cilantro, ketchup, hot sauce, olive oil, jicama, cucumber and avocado. Taste and season with salt (about 1/2 teaspoon). Cover and refrigerate if not serving immediately.

SERVE:

  • Spoon the ceviche into small bowls or martini glasses, garnish with cilantro sprigs and slices of lime. Serve with tortilla chips.

Notes

  • The ceviche is best eaten the day it's made. It can be prepared and combined a few hours ahead of time.
  • Nutritional information is for the ceviche only. Tortilla chips should be counted as extra.
  • If preparing this recipe as gluten-free, just be sure to use a brand of ketchup that is known to be GF.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 13g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 333mg | Potassium: 500mg | Fiber: 3g | Sugar: 6g | Vitamin A: 238IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 1mg