Shrimp Ceviche

Name: Shrimp Ceviche
Prep time: 25 min
Total time: 25 min
Yield: 10 cups
Cuisine: North America, Mexican
Ingredients: 1 large white onion, quartered; 2 to 4 serrano peppers, seeded and coarsely chopped; 2 medium cucumbers, peeled, quartered and seeds removed; 2 large tomatoes, cut into chunks; 2 pounds peeled and deveined cooked shrimp (26-30 per pound); 3/4 cup lime juice; 1/2 teaspoon salt; 1/4 teaspoon pepper; Tortilla chips or tostada shells

Total Time Prep: 25 min. + chilling

Yield 10 cups

Test Kitchen Approved

Not interested in a steamy, hot kitchen for dinner? This no-cook shrimp ceviche is the key to a cool and quick meal.

Ingredients

1 large white onion, quartered
2 to 4 serrano peppers, seeded and coarsely chopped
2 medium cucumbers, peeled, quartered and seeds removed
2 large tomatoes, cut into chunks
2 pounds peeled and deveined cooked shrimp (26-30 per pound)
3/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
Tortilla chips or tostada shells

Directions

Place onion and peppers in a food processor; pulse until finely chopped. Transfer to a large bowl. Place cucumbers and tomatoes in food processor; pulse until finely chopped. Add to bowl.
Place shrimp in food processor; pulse until chopped. Add shrimp, lime juice, salt and pepper to vegetable mixture; toss to coat. Refrigerate until cold. Serve with tortilla chips or tostada shells.

Nutrition Facts

1/2 cup (calculated without chips): 61 calories, 1g fat (0 saturated fat), 69mg cholesterol, 128mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 lean meat.

Ceviche is a seafood recipe of raw fish marinated in citrus juice, which cooks it without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin

Recipe Creator