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Best Ceviche Recipe
The best Mexican ceviche made with fresh shrimp, tomatoes, cucumber, jalapeño, avocado, and a spicy tomato base. Serve with tostadas or chips!
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Instructions
- 01
Dice the raw shrimp into small 1-inch bite-sized pieces and add them to a large non-reactive bowl like glass or food-grade plastic bowls.
- 02
Add the lemon juice, lime juice, and toss it together with the shrimp to combine.
- 03
Cover and refrigerate for 25-40 minutes, stirring halfway through, until the shrimp is bright pink and opaque to ensure it’s fully cooked through.
- 04
Strain the shrimp and reserve the liquid in a small bowl.
- 05
Add the shrimp back to the large bowl and stir in the tomatoes, cucumber, onion, cilantro, jalapeño, garlic, a pinch of salt, a splash of the reserved citrus liquid, ½ cup spicy hot V8 juice, and a few dashes of hot sauce. Taste and add more salt, reserved citrus juice, or V8 juice as needed.
- 06
Serve immediately with tortilla chips or on tostadas.
Nutrition
per serving · 1 serving
- Calories
- 200
- Protein
- 18g
- Carbs
- 15g
- Fat
- 9g
- Fiber
- 5g
- Sugar
- 5g
- Sat. fat
- 1g
- Sodium
- 702mg
- Cholesterol
- 143mg
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