Shrimp Ceviche Recipe, you know you want some!
It’s no secret that I love Mexican food. I’d gladly eat it every day. When I started cooking Mexican food, I knew I need an awesome Shrimp Ceviche recipe and this one takes the cake! Don’t be discouraged by the amount of prep time it takes to cut all the ingredients, because it will be totally worth it once you taste the end result. Besides, you can do what I do and get the full on South of the Border experience and sip on a frosty Corona while cutting away.
Shrimp Ceviche
: Sarah
: Appetizer
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Ingredients
- 2 (14oz) bags of cooked shrimp. I like the large 61-70 shrimp per pound. Cut each shrimp into thirds.
- 2 cucumbers Peel, cut lengthwise, spoon out center and chop up.
- 1 large red onion chopped
- 3 limes juiced
- 32oz of Clamato
- 4 cloves of garlic diced
- ⅓ cup chopped cilantro
- ¼ heaping tsp black pepper
- ½ tsp cumin
- 1 TBSP chopped de-seeded, de-veined jalapeno
- 2 cartons chopped up grape tomatoes, approximately 3 cups of chopped tomatoes
- 1½ – 2 whole avocados chopped up
- Fried or baked corn tortillas or tortilla chips
Instructions
- Combine all ingredients together, except tortillas, in a large bowl. Put in the fridge to chill and let the flavors mingle together. Let it sit at least an hour. The longer it sits, the better it is! When I’m having a party I make it the day before, so the flavors really have a chance to develop! Serve in a bowl with chips or hard corn tortillas. Don’t forget to top it off with some Tapatio hot sauce. Yum!
