Ceviche

Ceviche is a vibrant and refreshing dish that’s perfect for warm weather or as a fun appetizer. This flavorful recipe combines fresh shrimp, crisp vegetables, and a zesty lime marinade that “cooks” the shrimp without any heat.

The mix of cucumbers, tomatoes, onions, and avocado creates a balanced, satisfying bite, while Tapatío adds an extra kick of heat.

Served on crispy tostadas, it’s a tangy and light dish that’s sure to impress! Perfect for gatherings, beach days, or a light meal.

Why You’ll Love This Recipe:

People will love this Ceviche recipe because it’s light, fresh, and packed with vibrant flavors.

The shrimp is “cooked” in tangy lime juice, which gives it a unique texture and bright taste.

The combination of crisp cucumbers, juicy tomatoes, creamy avocado, and zesty onions creates a satisfying balance of flavors, while the Tapatío adds a little heat to give it an exciting kick.

Plus, it’s super easy to prepare, making it a go-to dish for gatherings, parties, or a refreshing snack.

It’s the perfect balance of fresh, spicy, and satisfying all in one bite!

Key Ingredients:

Shrimp: Fresh shrimp, chopped into small pieces, forms the base of this dish.

Limes: Fresh lime juice “cooks” the shrimp, giving it a tangy and refreshing flavor.

Cucumbers: Adds crunch and a fresh, cooling element to the ceviche.

Tomatoes: Juicy and slightly sweet, tomatoes balance the acidity of the lime.

Onion: Finely chopped onion for a sharp, savory kick.

Cilantro: Fresh cilantro adds a burst of herbal flavor.

Avocados: Creamy and rich, avocado provides a smooth contrast to the other fresh ingredients.

Tostadas: Crunchy tostadas act as a base for the ceviche, making it perfect for scooping.

Tapatío: A dash of Tapatío sauce adds a nice level of heat to the dish.

Ceviche

Ingredients:

About 80 shrimp

2 cucumbers

4 tomatoes

1 onion

2 cilantro bundles

4 avocados

6 limes

Tostadas

Tapatío

Instructions:

Clean up the shrimp cut it up in very small pieces & put them in a big bowl

Cut up the limes & squeeze them on the shrimp make sure the shrimp is covered in the lime juice cover it up & let it cook… (the lime juice is what cooks the shrimp takes about 1 hour or so until you see the shrimp turn pinkish is when it’s ready!)

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Cut up all the ingredients the same way & put them in the bowl with the shrimp add some salt to taste.. & mixed it all up!

I’ve heard you can add mayo to your tostada before putting the ceviche on it but I’ve never done that i like it just like that & some tapatío on top.

Notes:

Shrimp Cooking Time: The shrimp “cooks” in the lime juice, so make sure you allow enough time for the shrimp to turn pink, which usually takes around an hour. If the shrimp doesn’t turn pink, give it more time in the lime juice.

Flavor Balance: Adjust the amount of lime juice and salt to your taste. If you like it more tangy, feel free to add extra lime juice. Also, you can add a bit more salt to bring out the flavors.

Texture: To maintain a fresh crunch, add the avocado, cucumber, and tomato just before serving. This keeps them from getting soggy in the marinade.

Tostada Option: While some people add mayo to the tostada before placing the ceviche on it, the traditional method is to keep it simple with just the ceviche on top. Feel free to experiment with mayo for a creamier base.

Customizing: This recipe is flexible. You can add diced jalapeños for heat, or other vegetables like bell peppers for additional crunch.

Chilling: After mixing the ingredients, refrigerate the ceviche for 10-15 minutes before serving. This allows the flavors to meld together and makes the dish even more refreshing.

Leftovers: Ceviche is best eaten fresh, but if you have leftovers, store it in an airtight container in the fridge for no more than a day. The shrimp will continue to “cook” in the lime juice, so it may become too tough if left too long.

Nutrition Information:

YIELD: 10 SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of seafood in this ceviche recipe?

Yes, you can substitute or add other types of seafood like fish, scallops, or squid. Make sure to use fresh, high-quality seafood and cut it into small, even pieces to ensure even cooking with the lime juice.

What type of shrimp should I use for ceviche?

Use fresh, raw, deveined shrimp for the best results. Make sure the shrimp is properly cleaned and stored at a safe temperature to ensure food safety.

You can also use frozen shrimp, but make sure to thaw it properly before using it in the recipe.

How long should the shrimp be marinated in the lime juice?

The shrimp should be marinated in lime juice for about 1 hour, or until it turns pinkish and opaque.

The lime juice’s acidity cooks the shrimp, so it’s important to ensure they are fully cooked before consuming.

How can I tell when the shrimp is fully “cooked” by the lime juice?

The shrimp will change from a translucent gray color to a pinkish, opaque color when it’s fully “cooked” by the lime juice.

Make sure the shrimp is completely covered by the lime juice and allow it to marinate for about 1 hour or until the color change is evident.

How should I serve ceviche?

Ceviche is typically served chilled on a tostada or with tortilla chips for scooping. You can also serve it in a lettuce cup, with crackers, or as a salad topping.

Feel free to add your favorite hot sauce, such as Tapatío, for added flavor and heat.

Can I store leftover ceviche?

Leftover ceviche can be stored in an airtight container in the refrigerator for up to 24 hours.

However, it’s best to consume ceviche within a few hours of preparation, as the shrimp can become overly acidic and break down in texture if left in the lime juice for too long.

Can I make a vegetarian or vegan version of ceviche?

Yes, you can make a vegetarian or vegan ceviche by substituting the shrimp with ingredients like mushrooms, hearts of palm, or cooked cauliflower.

Marinate the chosen ingredients in lime juice and mix with the other vegetables and seasonings as you would with a traditional ceviche.

Keep in mind that the marinating time may vary depending on the chosen substitute.