Ceviche made with fresh shrimp, fresh vegetables, and freshly squeezed lime juice.
Appetizer, Main Course
ceviche, mexican recipe, shrimp ceviche
thawed if frozen. *See notes
chopped or thinly sliced
stems removed and chopped
adjust to taste
Peel and de-vein shrimp and chop into desired sized pieces. Place chopped shrimp in a large bowl.
Add the rest of the ingredients, minus the limes, to the shrimp and mix well.
Juice the limes into the shrimp mixture and mix well. You want enough lime to cover at least 2/3 of mixture. Add more lime juice if needed.
Cover bowl and place in refrigerator for at least two hours, or preferably overnight, to marinade. The acid in the lime juice cooks the shrimp.
Serve with tortilla chips, on top of tostadas, or with freshly slice vegetables. Top with hot sauce of choice.
* You can also use a mild fish, such as cod or halibut, in place of shrimp. Chop the fish into small pieces.