Shrimp Ceviche

Yes, Mex perfectly hand chops all the ingredients into perfectly uniform pieces!

This is one of our absolute favorite recipes. Most of the magic in this recipe is the fact that my husband, a cook by trade, chops everything into tiny, even pieces. A shortcut would be to purchase pre-chopped pico de gallo. Then you would only have to add chopped shrimp, squeeze some lime juice, add salt, and add jalapeño for heat.  This is a really hard recipe to recreate on paper since every time Mex makes it, the ingredients and quantities vary based on what we have on hand, how big the bag of shrimp is, etc. However, below should be a good starting point and then ingredient quantities can be adjusted to suit individual tastes.

Shrimp Ceviche


about 2 lbs shrimp – cooked & deveined – chopped in small pieces (we always by frozen shrimp and thaw in fridge for 2-3 days. If you just thaw it by running water on it the ceviche becomes watered down and the shrimp doesn’t seem to absorb as much lime flavor. WISH we could get fresh shrimp here in Minnesota!)

1 lime – juice only

2 jalapeños – chopped fine, remove ribs and seeds to minimize spice

5 cloves of garlic – minced (we are always heavy-handed on garlic. You may want to reduce amount.)

¼ cup yellow or white onion – chopped fine

½ cup cilantro – chopped

4 Roma tomatoes – chopped

1 tsp salt

Combine all ingredients and mix well. Add more salt or lime to taste. Refrigerate for at least 30 minutes to let the flavors combine.

Tostitos scoops make perfect little ceviche boats!

Serve with Saltine crackers or chips (the Tostitos scoops are my favorite). Serves around 15 people as an appetizer. You could serve on tostadas with avocado slices on top as a dinner, would serve 6 to 8.

Nutrition Information: (We used an online recipe calculator and cannot guarantee the accuracy of this information)

Serving size: 4 oz,  Calories: 78, Fat: 1 g, 0 g sat fat, 0 g trans fat,            50 mg Chol, 694 mg Sod, 4 g  Carb, 0.7 g fib, 15 g protein


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