Shrimp Ceviche

May 1, 2018, 15:21 PM
shrimp, mexican, cinco de mayo, latin, dip, appetizer, snack, seafood, cinco de mayo recipe, mexican appetizer recipe, seafood appetizer recipe, fish recipe, seafood recipe
Servings:
8
Prep time:
15
Cook time:
0
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Calories:
200
Fat:
5.0
TransFat:
0
Cholesterol:
170
Sodium:
580
Carbohydrate:
16
Fiber:
2
Protein:
25
VitaminA:
15
VitaminC:
100
Calcium:
8
Iron:
20
  • In a plastic bag with a seal or in a deep glass or ceramic bowl, place all ingredients except avocado and cucumber.  Stir to combine and make sure juices cover shrimp.  Marinate in refrigerator for 2 hours.  After an hour, remove from refrigerator and stir to ensure ingredients are evenly marinated.
  • Just before serving, add avocado and cucumber.  Serve with warmed tortillas for ceviche tacos or with tortilla chips.
Cook's Note:  You may substitute the shrimp with a mild white fish such as halibut, cod or tilapia or any firm white fish will work. If using raw fish, increase marinate time to 4 hours, stirring after 2 hours.
This recipe is a staple in Mexico where raw seafood is cooked by the lime juice! Our easy version uses cooked shrimp for those who might wrinkle their nose at the thought of raw fish. Make sure to always use the freshest and highest quality ingredients like Tuttorosso Tomatoes because when you use the best ingredients, you get the best creations.
Recipe Categories:
  • Seafood or Fish
  • Appetizers
Brand:
  • Tuttorosso
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    Ingredients

    2-3 pounds shrimp, medium to large (30-35 per pound) cooked and chopped into bite-sized pieces
    2 cups lime juice, fresh squeezed
    1 cup lemon juice, fresh squeezed
    1 cup orange juice, fresh squeezed
    1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes, drained
    1 small red onion, chopped
    1 jalapeno pepper, seeded and membrane removed, chopped small (leave seeds if you want spicy)
    Chopped fresh cilantro, about a bunch
    Salt and black pepper to taste
    2 large avocados, diced
    2 cucumbers, diced
    Tortillas or tortilla chips