When I was going through my “raw fish” cravings a few weeks ago, I made several batches of shrimp ceviche to curb the cravings. I shared a picture of it over on Instagram and so many of you asked me to share the recipe, so here it is!
Ceviche is a combination of raw fish or shellfish, cilantro, tomatoes, onion and lime juice. The fish is “cooked” in the lime juice and then tossed with the other ingredients so it’s an easy dish to make and is incredibly refreshing! You can serve it alone as a side dish or with plantain chips.
Most recipes say to marinate the shrimp or fish for just 15 minutes, but I find that isn’t sufficient enough to “cook” the shrimp all the way through. I prefer to stick with 30 minutes, but if you like fish a bit on the soft side, then only marinate for 15 minutes.
I like to serve it as a side dish with Chicken Flautas for a fun, vibrant meal. It’s a great combination and the entire family loves it!
Carrie Vitt
Serves 6-8
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1 pound raw wild shrimp, peeled and cut into bite-size pieces
- 1/2 cup fresh lime juice
- 1 pint cherry tomatoes, cut in half
- 1/2 cup chopped red onion
- 1/2 cup cucumber, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1 jalapeno pepper, diveined, seeded and chopped
- 1/2 teaspoon Celtic sea salt
Instructions
- Place shrimp and lime juice in a shallow dish. Cover, and put in the refrigerator to marinate for 30 minutes.
- Place tomatoes, red onion, cilantro, jalapeno pepper, sea salt and shrimp and lime mixture in a medium bowl. Stir until incorporated. Season to taste with salt. Serve cold.
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