Wild Caught Gulf Shrimp Ceviche

 

minutesminutTotal:

A cool, zesty, and refreshing shrimp ceviche recipe with raw or cooked Wild Caught Gulf shrimp. 
Served with tortilla chips, on a tostada shell or on tacos, shrimp ceviche is a delicious treat.

• 
  
• Ingredients:
• 
  
• 1 lb raw or cooked Wild Caught shrimp peeled, deveined & tails off
• 3/4 cup fresh lime juice 6 large limes
• 1 large diced tomato
• 1 large diced avocado 
• 1/2 cup minced red onion 
• 1/2 cup minced cilantro 
• 1 jalapeno seeded & diced
• 1/2 tsp Salt and pepper
• 
  
• Prep time: 15 min.
• Marinating time: 1 hr 15
• Total time: 1 hr 30

• Directions:
• 
  
• 1. Place frozen shrimp in a medium bowl and cover with warm tap water. Let it thaw for 10 minutes.
• 
  
• 2. To prepare the lime juice, squeeze limes and add to a large bowl. Juice from bottles is not recommended.
• 
  
• 3. The shrimp should be drained and squeezed gently. Then dice them, and add lime juice to the bowl.
• 
  
• 4. COOKED shrimp: During the preparation of cooked shrimp, marinate for 15 minutes. RAW shrimp, marinate for 1.5 hours or until opaque and pink. Shrimp will be "cooked" by acid.
• 
  
• 5. Add tomatoes, avocados, red onions, cilantro, and jalapenos to another bowl while the shrimp marinates. Raw shrimp ceviche should be refrigerated. To avoid brown avocados, dice avocado right before mixing shrimp with veggies.
• 
  
• 4. Combine vegetables with shrimp in a bowl, stir, and season with salt and pepper. 
• 
  
• 5. Tortilla chips are salty. Using a chip after the taste test should be my method of salting. 
• 
  
• 6. It can be served cold with chips, tostadas, or tacos.
• 
  
• Enjoy!
•