A chocolaty variation on tiramisu. Instead of the usual lady finger cookies, which are subsequently dipped in alcohol, Oreos® are used. Speaking of which, the recipe makes for a very strong dessert with a cup of alcohol in it (the former of which is definitely not cooked off).
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 20 |
| Yield: | 7 cups |
Ingredients
- 1 pound peeled and deveined medium shrimp
- 1 cup fresh lime juice
- 10 plum tomatoes, diced
- 1 large yellow onion, diced
- 1 jalapeno pepper, seeded and minced, or to taste
- 2 avocados, diced (Optional)
- 2 ribs celery, diced (Optional)
- chopped fresh cilantro to taste
- salt and pepper to taste
Instructions
- Place shrimp in a glass bowl and cover with lime juice to marinate (or ‘cook’) for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
- Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.
Nutrition Facts
| Calories | 73 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 61 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this in the past and it was delicious! Had to come back to find the recipe, I am making it again this week! Thanks for sharing!
Excellent! I think a local store copied this, so I went looking for a recipe that looked familiar. This ingredient list is pretty close to what is the local’s, looked the same after I made a batch. To #Allrecipes: You show yield information with your recipes but I rarely see the actual serving size in the nutritional data. Given that weights may differ from person to person, batch to batch with the same liquid/juicy ingredient when using cups/milliliters makes the “per serving” measurement a bit lame. For this recipe I used about a ? cup basis but an actual weight would be better.
Recepie is great. I had to adjust it for my taste a bit to make it more sour and spicy. otherwise it’s easy to make and it’s perfect as everyday or a party dish.
Left out the celery
Fresh squeezed Lime juice and it was perfect. We’re in the deep south and shrimp is usually fried. This was a big hit! I’ll definitely make it again.
I received rave reviews on this one. I did tweak it a bit by Marinating shrimp in equal parts lime, lemon and OJ (like Rick Bayless) . then draining it and then adding fresh lime and 1 T. oj at the end. It was delicious and fresh tasting.
I used cooked, large prawns and added them one hour before serving with second half of the lime juice a wee bit of tabasco.
followed directions exactly and was a big hit!!! very very good
Added cucumber instead of celery! Super delicious!
I ate a seafood ceviche in Dallas a few months ago, and I liked it so much that I wanted to try making it at home. I made this shrimp ceviche for lunch today. Didn’t have any avocado and my DH doesn’t really like celery in things, so I left those two optional items out. I used my mini food prep machine to finely dice the onion and jalepeno so they wouldn’t overpower the taste of the other ingredients. I also cheated and used pre-cooked, shelled, and deveined shrimp. I think it would be even better with fresh shrimp, but that isn’t always available here because we’re too far from the coast. (Shrimp in the butcher’s case here has always been frozen.) This was really good. We tried it with cracker, soft tortilla, and tortilla chips. We decided the chips were the best. Thanks for a most enjoyable recipe.
THE BEST I HAVE EVER MADE! I made a half recipe, as there are just 2 of us, leaned heavy on the onion and cilantro, used some fairly large shrimp I got that were already cleaned so all I had to do was remove the tails and some of the shell and chop them up. chilled overnight and we both loved this recipe!
I added Chile tepin for extra spice marinated shrimp for at least an hour actually hour and a half after mixing everything together seems to taste better a few hours later rather than right away. I used lime juice and lemon juice some people I noticed use orange juice as well
Excellent! Took it to a party and everyone loved it. Followed directions except a little bit short on the lime juice because I ran out of limes and used mostly sweet yellow onions with a little red onion to use it up. One big avocado was perfect. I am not a fan of celery so I left that out. Perfect spice with one large seeded jalapeno. I added 1 1/2 tsp of salt, 3/4 tsp of pepper, and lots of cilantro.
I have to say this first people the lime juice will cook the shrimp do not cook it. I changed it a little saved one avocado for the top and used red onion and very little cilantro I don’t like it. Very good recipe
I used raw shrimp, gave me a nice “crunch” or texture. Nice flavor was excellent and easy to make. I cut recipe in half and still had a lot for two. I am about to make more with home grown tomatoes. Must eat when ready, leftovers bad.
Amazing!!
I thought this would be challenging, because I never cooked any seafood with lime juice. It worked! The ceviche is fabulous! I did make some changes. I don’t use table or sea salt, so I used a little lemon pepper, chili powder, and cayenne pepper (I like it spicy). Thank you so much for this recipe! Now I don’t have to go to the store to get Shrimp Ceviche!
I live in the Mexican Caribbean so options for ceviche abound! However, it’s always the same, tomato and onions and shrimp with a bit of jalapeño, I went searching and found this recipe so I could make it myself. This is a great recipe and I love the use of the avocado. For a really nicely presented ceviche, make sure to dice all the vegetables and the shrimp (as the recipe states). Also, I like to add mango and finely diced zucchini but I omit the celery (not a fan). The dicing takes a while but worth it!
Very easy and delicious…..Thanks for the recipe…!!
It was delicious, but I agree that the shrimp needed more like an hour rather than ten minutes to “cook” in the lime juice.
They only change I made is I used an English Cucumber in place of the celery, and I pre-cooked the shrimp.