Easy ceviche de camaron (shrimp ceviche)
A healthy, quick to toss together and throw in the fridge meal or appetizer sure to thrill any seafood lover
Cost $20 USD
Ingredients
- 1/2 kilo shrimp (frozen or fresh) (About 1lb) I've used frozen (thawed) shrimp and fresh and both work well for this recipe
- 7 limes/lemon I prefer a mix of 5 limes/2 lemons, but as long as you use enough of both to keep the shrimp covered to "cook" it's fine
- 1-1 1/2 cucumber
- 2 Roma tomatoes
- 1 large avocado 2 if they are small, but I prefer mine avocado friendly because of yumminess.
- 1/2 red or white onion
- 1 jalapeno remove the seeds if you don't like so much heat (the seeds are what brings the spicy)
- 1/2 cup chopped cilantro more or less according to taste (I like more, my husband prefers less)
- 1/2 cup clamato juice/V8
- 1 tsp minced garlic
- 1 tsp salt
- hot sauce optional
- tostadas optional
Instructions
- Chop up shrimp into small pieces and cover completely with lime/lemon juice
- Put in a glass bowl with lid/baggy/Tupperware and store in fridge for about 2 hours for shrimp to "cook" it will turn white/less opaque when it is done
- Dice everything else, mix with seasonings and clamato juice
- Combine shrimp and veg mix, and serve over tostadas with guacamole (if preferred)