Print: Mexican Ceviche

This simple ceviche recipe uses shrimp, tomatoes, cucumber, and onion. It gets a kick from jalapeños and a burst of freshness from lemon juice. My Mexican husband loves it and every time I make it for a crowd, it's a hit! Serve with tortilla chips for scooping.

Prep

21 min

Cook

49 min

Servings

Difficulty

Medium

Ingredients

1 pound jumbo shrimp , peeled and deveined
5 large lemons , juiced, or as needed
2 whites onions , finely chopped
1 large tomato , seeded and chopped
1 cucumber , peeled and finely chopped
1 bunch radishes , finely diced
2 cloves fresh garlic , minced
3 freshs jalapeño peppers , seeded and minced
0.25 cups chopped fresh cilantro , or to taste
tomato and clam juice cocktail as needed
tortilla chips for serving , Optional

Instructions

1 Gather all ingredients.
2 Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
3 Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating).
4 Stir in tomato and clam juice cocktail to desired consistency.
5 Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/mexican-ceviche