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Shrimp Ceviche

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

Ceviche is always a crowd-pleaser—and believe it or not, it was also my two-year-old son’s favorite food. I promise, your kids might surprise you with how much they like it too. Choose wild-caught, domestic shrimp; frozen works just as well if fresh isn’t available.

- Torie

INGREDIENTS

1 pound medium-size fresh shrimp, peeled and deveined

1 cup fresh lime juice

1 teaspoon salt

1 medium cucumber, seeded and diced

½ medium red onion, diced

1-2 jalapeños or serranos, minced

½ cup chopped cilantro

Chips or tostadas, for serving

2 tablespoons mayonnaise, for tostadas

1 medium avocado, cubed

Save

4.8 / 5

Share

SERVES

4 PEOPLE

ACTIVE TIME

10 MINUTES

TOTAL TIME

40 MINUTES

Ceviche is always a crowd-pleaser—and believe it or not, it was also my two-year-old son’s favorite food. I promise, your kids might surprise you with how much they like it too. Choose wild-caught, domestic shrimp; frozen works just as well if fresh isn’t available.

- Torie

Method

  1. Rinse shrimp and cut into ¼-inch pieces.
  2. Place the shrimp in a large glass bowl. Toss the shrimp with lime juice and salt.
  3. Cover the bowl and place into the refrigerator for at least 30 minutes. When ready, the shrimp will turn opaque pink.
  4. Drain the lime juice. Then, mix in the cucumber, red onion, jalapeño, and cilantro.
  5. If using a tostada, spread a thin layer of mayonnaise across the tostada. Add your ceviche, then top with the cubed avocado. If using chips, serve a chilled bowl of ceviche alongside chips and avocado cubes. Store leftovers in an airtight container in the refrigerator for up to 2 days.

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