Shrimp Ceviche

on September 2 | in Seafood | by | with No Comments

This coming week is my niece’s 21st birthday (woo hoo!) and my sister’s (blank) birthday. My sister lives in Ohio and she flew out this year to celebrate her daughter’s big day, along with hers. My family decided to throw a big Mexican birthday party for them this weekend, and they asked me to make something. Since the theme was Mexican food, I decided to make Ceviche. It’s cool and refreshing on a hot day, and perfect for an afternoon party. You can use white fish in place of shrimp, in the past I have used Tilapia and Halibut. This weekend though, I was feeling shrimp. Happy Birthday to my sister and niece!!

Shrimp Ceviche

1 pound of shrimp, or white fish
8 limes, juiced
1/2 yellow onion, chopped
1 jalapeno pepper, minced and seeds removed
1 cup cherry or grape tomatoes, halved
1 large cucumber, peeled and diced
4 tbsp fresh cilantro leaf, chopped
1/4 cup olive oil
Salt & Pepper to taste

Chop shrimp into small pieces, about 1/4 inch big. Combine shrimp in a bowl along with lime juice, chopped onion, minced jalapeno and a little salt for taste. Stir to combine. Place in the refrigerator for 30 minutes. Stir every 10 minutes to ensure all of the shrimp is “cooked” in the lime juice.



In a small bowl, combine the tomatoes, cucumber, cilantro, olive oil, and salt & pepper, to taste. Stir and place in the refrigerator.

Once shrimp is ready, combine the ingredients from both bowls in one large bowl. Stir to combine, taste, season with salt & pepper if needed. Keep refrigerated until ready to serve.


Served chilled and with tortilla chips or tostadas. Enjoy!!

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