Ceviche
HB-4322 · Hand-built original · Mexican
Shrimp cured in lime juice with cucumber, tomato, onion and jalapeño, served on tostadas.
MexicanAppetizer2 hr 15 minServes 8310 kcalGluten-freeDairy-freeEgg-freeDiabeticHigh FiberRenal
Main ingredient: shrimp
Pairs well with: garlic bread, rice, grits, lemon wedges, col slaw
Servings:8quantities adjust to match
Ingredients
- 1 lb medium shrimp, thawed, peeled, deveined, and diced
- 1 cup lime juice, from 6 limes
- 1 cucumber, peeled and diced
- 2 avocados
- 3 roma tomatoes, diced
- 1 red onion, diced, or white onion
- 1/4 bunch cilantro, chopped
- 1 jalapeno, seeded and minced
- 1/2 cup tomato-clam juice
- 16 Tostadas, or tortilla chips
- Hot Sauce
Method
- Put the diced shrimp in a bowl, cover with the lime juice and refrigerate until the shrimp turn opaque, about 2 hours for raw shrimp.
- Drain off some of the lime juice, keeping the shrimp moist.
- Stir in the cucumber, tomatoes, red onion, cilantro and jalapeño.
- Cut the avocados into cubes and fold them in gently.
- Stir in the tomato-clam juice if using and season to taste.
- Serve on the tostadas with hot sauce.
Prep: 15 min · Total: 135 min
Nutrition (per serving, where published)
310 kcalCalories
15 gProtein
32 gCarbs
16 gFat
6 gFibre
3 gSugars
292 mgSodium
91 mgCholesterol
1 servingServing