Basic Shrimp Ceviche recipe

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Ingredients

4 pounds large shrimp -- thawed, peeled, deveined, and chopped into small pieces
3 pounds limes, juiced
12 Roma tomatoes
3 large cucumbers, peeled
1 red onion
½ cup cilantro, or to taste
4 large oranges, divided
½ cup ketchup, or to taste
1 dash hot sauce (such as Cholula®), or to taste
1 (14.5 ounce) package tortilla chips
salt to taste

Nutrition Info

310.9 calories
carbohydrate: 36.5 g
cholesterol: 172.5 mg
fat: 8.3 g
fiber: 5.8 g
protein: 26.9 g
saturatedFat: 1.2 g
servingSize: -
sodium: 292.2 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place shrimp in a 9x13-inch pan. Pour lime juice over shrimp so they are completely saturated and none are exposed. Refrigerate 4 hours to overnight.

  2. Chop tomatoes, cucumbers, red onion, and cilantro into small pieces. Add to the pan with the shrimp. Peel and chop 3 oranges and add to the shrimp. Squeeze the juice of 1 orange into the mixture. Add ketchup and hot sauce and mix well. Taste, using a tortilla chip as a spoon. Season with salt, if desired.

Recipe Yield

16 servings

Recipe Note

A hearty and healthy recipe passed down from my mother-in-law. This is truly a simple dish that requires no expertise. However, you will be the talk of the party! You can edit the recipe to taste and get as creative as you like. The key is to use authentic, wholesome basic ingredients with very little to no preservatives or additives.

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