Description
A refreshing shrimp ceviche with lime juice, fresh vegetables, and a hint of spice.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1/2 cup freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro
- 1 cup diced ripe tomatoes
- 1 cup diced cucumbers
- 2 jalapeños, finely chopped (adjust to taste)
- 1/2 cup ketchup
- 2 tbsp hot sauce (adjust to taste)
Instructions
- Rinse the shrimp under cold water and pat dry.
- Boil salted water in a large pot. Cook the shrimp for 2-3 minutes until pink. Drain and plunge into an ice bath to stop cooking.
- While the shrimp cools, dice tomatoes, cucumbers, jalapeños, and chop cilantro.
- In a mixing bowl, combine shrimp, vegetables, lime juice, ketchup, and hot sauce. Gently mix until everything is coated.
- Cover and refrigerate for at least 30 minutes to meld flavors.
- Serve in bowls or cups with tortilla chips or saltine crackers.
Notes
- Feel free to adjust the amount of jalapeños and hot sauce to your preferred spice level.
- This dish is best served fresh but can be kept in the refrigerator for a few hours.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Chill
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 175mg