You will get a taste of Baja California from this ceviche. This recipe comes from my grandma Isabel Flores. Apply fresh oregano as a garnish. Enjoy with ketchup and tostadas. I like to pour a little coating of mayonnaise on my tostada before adding the ceviche since I adore ceviche. to your table from mine. Enjoy.
| Prep Time: | 45 mins |
| Additional Time: | 55 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound shrimp, deveined and chopped
- salt and pepper to taste
- 2 cups lime juice
- 1 ½ cups chopped white onion
- 1 cup pickled jalapeno peppers and juice, divided
- 2 cups grated carrots
- 1 cup finely chopped cucumber
- 1 cup finely chopped celery
- 1 ½ tomatoes, finely chopped
- ⅓ cup finely chopped cilantro
Instructions
- Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
- Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
- Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 0 g |
| Sodium | 546 mg |
| Sugars | 12 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve always enjoyed ceviche but this is my first time making it at home. This was incredibly tart and very spicy, to an un pleasant degree.
Delicious!