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Stephanie

Stephanie Reyes
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Recipe

Shrimp in ceviche

30 mins
30 mins
Low
3
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A recipe for ceviche that always tastes to everyone who tries it. Serve with crackers, toast or corn tortilla chips. I especially do it when there is a family reunion or a party. I like to prepare it more when it's hot, but it's ap
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Ingredients

10 portions
  • 5 lemons, its juice
  • 1/2 kilos big shrimp, peeled and clean
  • 1/4 cups fresh coriander, chopped to taste
  • 1 can clamato
  • 2 onions, chopped
  • 1 cucumber, peeled and chopped
  • 3 jalapeno Peppers, fresh, seedless and chopped
  • 1 bunch radish, chopped
  • 2 cloves garlic, chopped
  • 1 tomtato, big chopped
  • tortilla chip

Preparation

Place the shrimp in a bowl (whole or cut, according to your taste). Add enough lemon juice to cover them completely. Cover and refrigerate for 30 minutes or until shrimp are opaque and lightly firm.
Add the tomato, onions, cucumber, radishes and garlic. Stir well. Slowly add the jalapeños and cilantro. Keep in mind that jalapeño becomes stronger when marinating. Add the clamato until the desired consistency is achieved. Cover and refrigerate for 1 hour. Serve cold with chips.

PRESENTATION

It can be accompanied with bottled sauce.

TIPS

Leave to refrigerate according to your taste, if you like it quite cold leave it for about 2 hours, instead if you like it not too cold take it to the freezer of your refrigerator for 25 minutes.

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Nutritional information

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