Shrimp Ceviche

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 124.8
  • Total Fat: 1.5 g
  • Cholesterol: 60.8 mg
  • Sodium: 141.1 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 10.8 g

View full nutritional breakdown of Shrimp Ceviche calories by ingredient
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Introduction

A great Ceviche, ideal for hot weather. Add vegetable chips or whole grain for dipping if desired. A great Ceviche, ideal for hot weather. Add vegetable chips or whole grain for dipping if desired.
Number of Servings: 3

Ingredients

    20-24 medium shrimp, peeled and deveined, chopped
    10-12 plum tomatoes, diced. Add more if desired
    1 medium red or sweet onion, small diced
    1 poblano or hatch pepper, seeded and diced
    Cilantro, 1 bunch, chopped
    Juice of 2 lemons
    Juice of 3 limes, zest from one. Add more lime juice if necessary.

Directions

In a large, acid resistan bowl, add and mix the ingredients. Peel and devein the shrimp if necessary, then chop.
Chop plum tomatos. I leave the seeds and juice in but you may remove them if desired.
Remove the top of the pepper, cut in half, then remove seeds and veins. Chop into small pieces.
Twist the top off 1 bunch of cilantro after rinsing, then chop.
Juice the lemons taking care to keep the seeds out of the mixture.
Juice the limes.
Mix well and refrigerate. Make sure the shrimp is in the juice. Once the shrimp pieces have changed from opaque to white, the ceviche is ready to eat. I wait about 2 hours to make sure.

Serving Size: Makes three 1 1/2 cup servings.

Number of Servings: 3

Recipe submitted by SparkPeople user DADTEU.

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