Shrimp Ceviche

Mexican

Shrimp Ceviche

Name: Shrimp Ceviche
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 people
Ingredients: 1 lb medium shrimp ((raw or cooked*), thawed, peeled, deveined, and diced); 1 cup lime juice (from about 6 limes); 1 cucumber (peeled and diced); 2 avocados; 3 roma tomatoes (diced); 1 red onion (diced, or white onion); 1/4 bunch cilantro (chopped); 1 jalapeño (seeded and minced); 4 tablespoons Sambal Olek; 16 Tostadas ((or tortilla chips)); Sambal Olek

Prep Time

15 min

Cook Time

2 hr

Total Time

2 hr 15 min

Servings

8 people

Ingredients

1 lbmedium shrimp ((raw or cooked*), thawed, peeled, deveined, and diced)
1 cuplime juice (from about 6 limes)
1 cucumber (peeled and diced)
2 avocados
3 roma tomatoes (diced)
1 red onion (diced, or white onion)
1/4 bunchcilantro (chopped)
1 jalapeño (seeded and minced)
4 tablespoonsSambal Olek
16 Tostadas ((or tortilla chips))
Sambal Olek

Instructions

1
Rinse the thawed shrimp under cold running water and thoroughly squeeze or pat dry with paper towels to remove excess moisture so your ceviche isn't watered down.
2
Dice shrimp if large and place it into a large glass (non-reactive) bowl. Pour lime juice over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to for raw shrimp or until no longer translucent and marinate for cooked shrimp), stirring halfway through.
3
Chop the cucumber, avocado, tomatoes, red onion, jalapeño, and cilantro.
4
When shrimp are done marinating, add vegetables to the bowl along with Sambal and stir to combine. Serve with tortilla chips or over tostadas. Drizzle with Sambbal

Chef's Notes

Ceviche should be eaten immediately. Do not freeze.