Shrimp Ceviche

 

Yield: 4 to 8 servings

Author: Ana Marti

Shrimp Ceviche

Prep time: 15 MinTotal time: 15 Min

Shrimp ceviche is the perfect no-cook "Summer" appetizer or entree. It's simple, refreshing, and pairs perfectly with tortilla chips or tostones.

Ingredients

• 1 lb. shrimp, peeled, deveined, and tails removed*
• 1/4 red onion, sliced
• 1 roma tomato, diced 
• 1/3 cup cucumber, diced
• 1/2 cup fresh cilantro, chopped
• 4 -5 limes, juiced
• 1-2 oranges, juiced
• 1/2 teaspoon hot sauce, optional
• salt and pepper, to taste

Instructions

1. If using raw shrimp, cook the shrimp slightly by adding them to hot water. Let them become slightly pink in color. Drain and chop shrimp into bite-size pieces.
2. To a bowl, add onion, tomatoes, cucumbers, cilantro, shrimp, lime and orange juice, hot sauce, and salt and pepper to taste. Mix everything to combine.
3. Cover and refrigerate for 30 minutes (if using cooked shrimp) to 3 hours. 

Notes:

1. If you are using raw shrimps, you can either cook them slightly with hot water or let the citrus juice cook them for you.
2. I recommend using a glass (DO NOT USE ALUMINUM) shallow dish to marinate the ceviche, as it marinates everything much better. 
3. 
    
   

Did you make this recipe?

Tag @anitasdelightsrecipes on instagram and hashtag it #anitasdelightsrecipes