This ceviche will give you a hint of Baja California. This is my grandma Isabel Flores' recipe. Garnish with fresh oregano. Enjoy with tostadas and ketchup. I enjoy my ceviche spreading a thin layer of mayonnaise in my tostada prior to add the ceviche. From my table to yours. Enjoy.
Ingredients
- 1 pound shrimp , deveined and chopped
- salt and pepper to taste
- 2 cups lime juice
- 1.5 cups chopped white onion
- 1 cup pickled jalapeno peppers and juice , divided
- 2 cups grated carrots
- 1 cup finely chopped cucumber
- 1 cup finely chopped celery
- 1 ½ tomatoes , finely chopped
- 0.33 cups finely chopped cilantro
Instructions
-
1
Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
-
2
Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
-
3
Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Fire Roasted Vegetarian Gumbo
The smokiness from the paprika, roasted peppers, and tomatoes takes the place of andouille sausage in this vegetarian gumbo. With a lot of spice and flavor, this gumbo is a great way to warm up on a cold winter's night.
Super Easy Cabbage Stir Fry
This cabbage stir fry is very simple to make. I like to keep the ingredients to a minimum and season with just soy sauce, garlic, and Chinese rice wine to let the natural sweetness of the cabbage shine.
Ritz Cracker Cookies
These yummy Ritz cracker cookies have a peanut butter filling and are coated in melted chocolate. I make them for my Christmas cookie tray every year — they are thoroughly enjoyed by all peanut butter and chocolate lovers!