A tried-and-true ceviche recipe that may be enjoyed at our cafe’s Sunday brunch. The majority of Latinos think that a sunny day is the ideal time to enjoy ceviche. Nightmares and stomachaches are brought on by rainy days. Of course, I think that most Latinos (especially my wife) are capable of making a good ceviche while wearing blinders, regardless of the weather. Excellent as a dinner in and of itself or as a modest appetizer. Personally, I like to have a cold beer with this.
| Prep Time: | 1 hr 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds large shrimp – peeled, deveined and chopped
- ¾ cup fresh lime juice
- 5 roma (plum) tomatoes, diced
- 1 white onion, chopped
- ½ cup chopped fresh cilantro
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon hot pepper sauce
- salt and pepper to taste
- 1 avocado – peeled, pitted and diced
- 16 saltine crackers
Instructions
- Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
- Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
- Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
- You can save a couple of whole shrimps to dangle on the edge of the tumbler for a special presentation. The lime and the cilantro are the key, and of course fresh shrimp.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 346 mg |
| Dietary Fiber | 6 g |
| Protein | 41 g |
| Saturated Fat | 2 g |
| Sodium | 691 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe and have made it several times to rave reviews from family and friends. The only modification I’d recommend is to let the shrimp sit for several hours in the lime juice or just use cooked shrimp (which doesn’t seem to affect the results). The first time I made it as written, the shrimp was a bit raw. Also, if you like things a little spicy like me, adding minced garlic and chopped jalapeno to taste works well.
Loved it! Gone in no time! Cant wait to make it again!!!!
Excellent! Added the Worchestershire sauce, salt and pepper and let it cook overnight. I added a dash of cumin too, just because.
Have made this twice. I use wild caught shrimp already cooked and still marinate in lime juice for the stated amount of time or over night. Family like spicy, so I tweak the sauce; 2Tbs Ketchup, 2Tbs Worcestershire, 1Tbs Sriracha, 2Tbs Tapatío & 1Tbs liet soy sauce (yeah, yeah). I also double the Romas and use a whole head of Cilantro. Must use fresh ground pepper and either sea salt or fresh ground pink himalayan. Awesome!
My first time eating this and it was delicious! I didn’t know you could cook shrimp in fresh lime juice, so I learned something new too. My son and daughter in law were here, their Hispanic friends make this all the time and they said this recipe stacks up along side the best. We ate too much and then had dinner and birthday cake with ice cream. Perfect family Sunday!
Didn’t add the avocado on this picture. I still had it marinating but so far it taste delicious. Added jalapeños for a little kick. Tomorrow for lunch I will add some of the crab meat that I have. I appreciate the recipe!
The taste is great, but the shrimp was in the lime juice too long and “overcooked”. Maybe 30 mins would have been better. My only change was using green onions instead of regular ones because I was out and adding orange peppers.
Easy to make!! I’ve made this several times and each time it’s a crowd pleaser. I highly recommend
Easy and very flavorful ceviche. I rough chopped already cooked shrimp and Persian cucumbers. I also added mango for an interesting sweet note and Yuzu Hot Sauce for a little more kick and citrus notes. I would usually use a cocktail sauce for more kick but I made the sauce with ketchup per the recipe and I found I liked the bit of sweetness it added as it married well with the mango . It was a big hit at my event.
Came out great as is. Everyone that I told I was making it had advice on how to kick it up a little. I can’t wait to try it again adding avocado and some Bass
awesome
I followed the recipe exactly, and it was the best ceviche I’ve ever had. I diced everything on the small side, like our local restaurant does, and served it with saltines. By the way, I do wish some of you reviewers would acknowledge that yours is not the only authentic way. So what if you grew up in Mexico and never ate it with saltines? Our local chef grew up in Mexico and ALWAYS had it with saltines. That doesn’t make you right or him wrong. But no matter how you eat it, this recipe is the best!
To give this receipe some extra ump, I substituted the Roma tomatoes, onions, and the hot sauce with 2 large containers of Kroger Pico that contained diced jalapenos.
Excellent recipe. I did sub out 1/4 cup clamato juice for the ketchup (just don’t like ketchup). Turned out delicious with store bought tostadas.
Do not try eating these if you follow the directions exactly as stated unless you want to end up sick to your stomach. The shrimp will not cook in the lime in 5 minutes. That just does not happen. However, I set them to “cook” in the lime overnight and they were perfect. I’m not a huge fan of saltines, so I used Tostitos instead and it was delicious.
Made this recipe a few times now. Each time everyone loves it. I add a minced jalapeño to add a bit of kick. Thanks for the recipe.
Didn’t change a thing, it was fantastic!
Delish
I had to sub Coconut Aminos for Worchestershire sauce due to a soy allergy, but this turned out nice and palatable. I’m sure with practice I could get it restaurant quality!
I made this recipe exactly as it was and it was great! I will definitely make it again!
My husband said this is the best thing ever. Did not use crackers but chips instead!