Shrimp Ceviche

By jiafei

4 Person

80 Minutes

0 Calories

Want a little heartier breakfast? When it's hot as hell out, there's nothing better to eat. We provide both traditional instructions (cooked in citrus) and poaching options, so you can choose how you prefer to cook the shrimp. No need to be suspect of the traditional way, though—people have been making ceviche that way for thousands of years!

Ingredients

1 Avocado, sliced
8 Corn tostadas
2 tbsp. Hot sauce
1/4 cup Mayonnaise
2 tbsp. Freshly chopped cilantro
1 cup Chopped cherry tomatoes
1 cup Cucumber, seeded and diced
2 Jalapenos, minced
1/2 cup Red onion, diced
Juice of 1 orange
Juice of 7 limes
1 pound Shrimp, peeled and deveined
Kosher salt

Method

01

Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through about 3 minutes. Drain, let cool, then cut shrimp into bite-size pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator, 1 hour.
02

Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. In a small bowl, mix mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche. Top each tostada with sliced avocado and serve immediately.
03

Remove tails from shrimp and cut into bite-sized pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator until shrimp is opaque and firm, 4 hours.
04

Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. In a small bowl, mix mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche.
05

Top each tostada with sliced avocado and serve immediately.

Related Tags

Healthy Recipes

Breakfast Recipes

Shrimp Recipes

Shrimp Ceviche

4.7

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 60 Mins
Total Time 80 Mins

02 Ingredients

1 Avocado, sliced

8 Corn tostadas

2 tbsp. Hot sauce

1/4 cup Mayonnaise

2 tbsp. Freshly chopped cilantro

1 cup Chopped cherry tomatoes

1 cup Cucumber, seeded and diced

2 Jalapenos, minced

1/2 cup Red onion, diced

Juice of 1 orange

Juice of 7 limes

1 pound Shrimp, peeled and deveined

Kosher salt

03 Method

Step 1

Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through about 3 minutes. Drain, let cool, then cut shrimp into bite-size pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator, 1 hour.

Step 2

Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. In a small bowl, mix mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche. Top each tostada with sliced avocado and serve immediately.

Step 3

Remove tails from shrimp and cut into bite-sized pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator until shrimp is opaque and firm, 4 hours.

Step 4

Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. In a small bowl, mix mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche.

Step 5

Top each tostada with sliced avocado and serve immediately.

04 Author