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Created by:
Stefanie
Mexican Ceviche Recipe
Course
Appetizer, Salad
Cuisine
Mexican
Prep Time
15
minutes
minutes
6
This Mexican Ceviche Recipe is a no cook, easy to make meal bursting with zesty citrus flavor, fresh tomatoes, cilantro, avocados, and a bit of jalapeno zing.
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6
Ingredients
▢
1
pound
medium shrimp
peeled, deveined, and chopped (raw or cooked)
▢
1
cup
chopped tomatoes
▢
½
cup
red onion
▢
½
cup
cilantro
▢
1
jalapeno
▢
½
cup
lemon juice
▢
½
cup
lime juice
▢
1
tablespoon
cocktail sauce or ketchup
▢
1
avocado
Instructions
Juice lemons and limes and place the juice in medium sized bowl.
Devein, peel, and remove tails from shrimp if they are not already prepared. Chop shrimp into large pieces. Place shrimp in citrus juice.
If shrimp are raw, allow them to marinate 45 minutes until "cooked" and they become pink and opaque.
If shrimp are pre-cooked, no need to marinate, proceed with the recipe.
Dice tomato, red onion, jalapeno, cilantro, and avocado.
Whisk cocktail sauce or ketchup into citrus mixture.
Gently stir in all remaining ingredients.
Serve with tortilla chips.
Nutrition
Calories:
155
kcal
|
Carbohydrates:
10
g
|
Protein:
17
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
191
mg
|
Sodium:
671
mg
|
Potassium:
377
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
234
IU
|
Vitamin C:
28
mg
|
Calcium:
132
mg
|
Iron:
2
mg
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