Ceviche Self-Portrait recipe
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1 pound shrimp, peeled and deveined
4 limes, juiced
4 roma tomatoes, seeded and diced
½ yellow onion, finely diced
1 cucumber, peeled, seeded, and diced
4 serrano peppers, seeded and minced
salt and pepper to taste
12 tostada shells
1 tablespoon hot pepper sauce
Nutrition Info
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189.6 calories
carbohydrate: 22 g
cholesterol: 115.2 mg
fat: 5.6 g
fiber: 2.9 g
protein: 14.8 g
saturatedFat: 1.2 g
servingSize: -
sodium: 629.2 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -
Directions Ceviche Self-Portrait
Directions
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Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.