Delicious Shrimp Ceviche Recipe By Sandra Ribera

Ceviche is made several different ways and depending on what latin country the recipe originated from it will have several variations of the original recipe. This variation that I am sharing is my favorite because of its simplicity and readily available ingredients. Keep in mind that you can easily change this to a crab or fish ceviche by adding your own special touch of ingredients. I have made ceviche with crab, tilapia, abalone, oysters, clams and cannot go wrong!


2 Lbs. Raw Cleaned Peeled Shrimp
3 Juiced Lemons
1 Tsp. Garlic Powder
1 Red Onion Diced
1 Bunch of Fresh Cilantro Chopped
2 Cucumbers Peeled Diced
2 Ripe Avacados
2 Large Tomatoes
1 32oz. Bottle of Clamato Picante
Salt & Pepper to Taste
Tapatio to Taste
El Perico Tostada Shells or Saltine Crackers


Add the juice of lemons, diced cucumber, salt and garlic powder and stir until well incorporated. Add your cleaned shrimp to the marinade and mix together to coat the shrimp. Refrigerate for 20-30 minutes, the citrus juice will "cook" and cure the seafood. **If you are uneasy with this method you can also boil your shrimp until just pink and add to the marinade for 5-10 minutes.

After marinating your shrimp you can add your red onion, cilantro and tomatoes. Toss all ingredients together then add your Clamato Picante.Add just enough to cover all of your ceviche. It is your preference whether you would like it juicy or drier. Top with diced avacado and Tapatio chili to taste.
Serve with El Perico Tostada shells or Saltine crackers.

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