Shrimp Ceviche

Shrimp ceviche
Brian Doben/Photodisc/Getty Images
  • 3 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 3 hrs
  • Yield: 3 pounds (12 servings)
Ratings (12)
Impress your friends with this fresh recipe at your next fiesta! Inspired by the seaside villages in Puerto Vallarta this ceviche is a great low fat snack or appetizer.

What You'll Need

  • 3 lbs small raw shrimp (cleaned)
  • 4 large tomatoes (seeded and diced)
  • 6 limes (juiced)
  • 4 lemons (juiced)
  • 1 cup cilantro leaves (chopped)
  • 1 serrano chile  (seeded and finely chopped)
  • 1/2 of a cucumber (peeled and diced)
  • 1 red onion (diced)
  • salt and pepper to taste
  • 3 tablespoons tomato sauce

How to Make It

  1. Lay out shrimp in the bottom of glass baking dish.
  2. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will "cook" the shrimp.
  3. Toss with remaining ingredients and refrigerate for one more hour or longer.
  4. Enjoy with tortilla chips or as a topper for grilled fish!
Nutritional Guidelines (per serving)
Calories 158
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 227 mg
Sodium 633 mg
Carbohydrates 10 g
Dietary Fiber 3 g
Protein 28 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)