Shrimp in ceviche
Stephanie Reyes
A ceviche recipe that everyone who tries it loves. Serve with crackers, tostadas, or corn tortilla chips. I especially make it when there is a family gathering or a party. I like to prepare it more when it's hot, but it’s perfect for any occasion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 5 lemons, its juice
  • 1/2 kilos large shrimp, peeled and cleaned
  • 1/4 cups fresh cilantro, chopped to taste
  • 1 can tomato clam juice
  • 2 onions, chopped
  • 1 cucumber, peeled and chopped
  • 3 Jalapeño chiles, fresh, seedless and chopped
  • 1 bunch radish, chopped
  • 2 cloves garlic, chopped
  • 1 tomato , large chopped
  • tortilla chips
Preparation
30 mins
30 mins
Low
  • Place the shrimp in a bowl (whole or chopped, according to your preference). Add enough lemon juice to completely cover them. Cover and refrigerate for 30 minutes or until the shrimp are opaque and slightly firm.
  • Add the tomato, onions, cucumber, radishes, and garlic. Stir well. Gradually add the jalapeños and cilantro. Keep in mind that the jalapeño gets stronger as it marinates. Add the clamato until you reach the desired consistency. Cover and refrigerate for 1 hour. Serve cold with tortilla chips.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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