BEST Mexican Shrimp Ceviche - VIDEO!!
Try for yourself and see why this Mexican shrimp ceviche recipe is the BEST shrimp ceviche you can possibly find. I mean it. And in the video and post I even give you the low-down on the best & healthiest kind of shrimp to buy.
Servings: 8
Calories: 311kcal
Ingredients
- 2 pounds shrimp frozen or raw, peeled with tail off
- 1 red onion diced
- 5 Persian cucumbers diced
- 2 avocados diced (firm is better than soft so that they don't get mashed in the dish)
- 1 pound cherry or plum tomatoes cut in half
- 1 cup frozen corn (if you can find fire-roasted frozen corn, that's really great in this recipe too)
- 1 bunch cilantro chopped
- 1 cup fresh squeezed lime juice
- 4 tablespoons extra virgin olive oil
- 4 teaspoons sea salt
- ¼ cup ketchup (I prefer the taste of Kensington's organic ketchup)
- few dashes favorite hot sauce (I prefer Tapatio). Add as much as you prefer.
Instructions
- Boil a pot of water. Add 2 teaspoons sea salt to the boiling water.
- Add the shrimp for a few minutes or until just cooked. Look for the tails to curl up, which indicates they are cooked. Remove cooked shrimp to a clean plate.
- When cool enough to handle, dice shrimp into chunks and add to the largest glass bowl you own. Add half of the lime juice and toss together.
- Add in onion, cucumbers, avocados, tomatoes, frozen corn, and cilantro.
- Add the rest of the lime juice to a small mixing bowl and mix in olive oil, 2 teaspoons of sea salt, ketchup, and as much or as little hot sauce as you like.
- Add this mixture to the bowl of shrimp and veggies and give it a good toss.
- Serve shrimp ceviche with tortilla chips or tostadas.
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Video
Nutrition
Calories: 311kcal | Carbohydrates: 18g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 2105mg | Potassium: 659mg | Fiber: 5g | Sugar: 5g | Vitamin A: 694IU | Vitamin C: 30mg | Calcium: 189mg | Iron: 3mg