Shrimp Ceviche
The kitchen is a great laboratory, so I invite you to try making this delicious ceviche and every time you cook it, add your own touch. With these types of dishes, you will always impress, so let's get to work.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
16
Servings
- 500 grams shrimp, (approximately 40)
- 250 milliliters lime juice
- 1 red beefsteak tomato, chopped into small cubes
- 3 stems celery, finely chopped
- fresh cilantro, finely chopped
- tostadas, mini corn
- 2 serrano chiles, deveined, finely chopped
- salt, and pepper to taste
- 1/2 red onions, finely chopped
Preparation
3h 30 mins
30 mins
Low
- Clean and remove the black vein from each shrimp. Chop them into three or four pieces.
- Place them in a glass bowl along with lime juice, salt, pepper, and chopped serrano chili. Let marinate covered with plastic for one hour in the refrigerator.
- Chop the onion, celery, and tomato finely. Set aside.
- Mix them in a bowl with the rest of the ingredients. Let marinate for one more hour.
- Serve on tostadas (do not serve with broth to avoid sogginess). Garnish each one with chopped cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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