Best Ceviche Self Portrait Recipes

CEVICHE SELF-PORTRAIT

Ceviche Self-Portrait image

If I were ceviche, I would want to be this recipe for its flawless simplicity and popular appeal! Although this recipe says it serves six, two of us polished off the whole bowl, no problem! Goes great topped with a dash of your favorite hot pepper sauce.

Provided by big surprise

Categories Spicy Appetizers

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound shrimp, peeled and deveined
4 limes, juiced
4 roma tomatoes, seeded and diced
½ yellow onion, finely diced
1 cucumber, peeled, seeded, and diced
4 serrano peppers, seeded and minced
salt and pepper to taste
12 tostada shells
1 tablespoon hot pepper sauce

Steps:

Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 22 g, Cholesterol 115.2 mg, Fat 5.6 g, Fiber 2.9 g, Protein 14.8 g, SaturatedFat 1.2 g, Sodium 629.2 mg, Sugar 2.9 g

JAVI'S REALLY REAL MEXICAN CEVICHE

Javi's Really Real Mexican Ceviche image

This recipe is one of my family's favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don't forget the hot sauce.

Provided by JAVI19

Categories Appetizers and Snacks Seafood Shrimp

Time 1h15m

Yield 12

Number Of Ingredients 13

Ingredients

4 pounds shrimp
1 pound scallops
6 large limes, juiced
1 large lemon, juiced
1 small white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 jalapeno pepper, chopped
1 serrano pepper, chopped
1 bunch cilantro
1 tablespoon olive oil
1 tablespoon kosher salt
ground black pepper to taste

Steps:

In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 10.6 g, Cholesterol 253.3 mg, Fat 3 g, Fiber 2.5 g, Protein 35.1 g, SaturatedFat 0.5 g, Sodium 858.6 mg, Sugar 1.9 g