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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Mexican shrimp ceviche tostadas

Shrimp Ceviche

Posted by: Ari Laing

This Mexican-style shrimp ceviche is light, refreshing, and perfect on a hot summer day! Raw shrimp "cooks" in fresh lime juice and orange juice, and is then tossed with tomatoes, cucumbers, and avocados. You'll love the addition of heat from jalapeño! Serve with lots of cilantro over crispy tostadas or tortilla chips. DF

recipe +-

Posted by: Ari Laing
Mexican ceviche tostadas
Print Recipe
5 from 1 vote

Shrimp Ceviche

This Mexican-style shrimp ceviche is light, refreshing, and perfect on a hot summer day! Raw shrimp "cooks" in fresh lime juice and orange juice, and is then tossed with tomatoes, cucumbers, and avocados. Serve with lots of cilantro over crispy tostadas or tortilla chips. DF
Prep Time25 mins
Chilling Time2 hrs
Total Time2 hrs 25 mins
Course: Appetizer, Dinner, Lunch
Cuisine: Mexican
Keyword: ceviche tostadas, How to make ceviche, Mexican ceviche
Servings: 8 servings
Calories: 66kcal
Author: Ari Laing

Equipment

  • Large bowl
  • Plastic wrap

Ingredients

  • 1 lb medium shrimp raw, peeled, deveined, VERY FRESH
  • 1 small red onion thinly sliced into half moons
  • 1 small jalapeño finely chopped
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ cup fresh lime juice about 6 limes
  • ½ cup fresh orange juice about 2 oranges
  • 1 cup chopped tomatoes
  • 1 medium cucumber diced, about 1 cup
  • ½ cup chopped cilantro
  • 1 ripe avocado peeled and cut into cubes
  • Tostadas or tortillas for serving, optional
  • Cilantro, thinly sliced radishes, lime wedges or wheels for garnish

Instructions

  • Prepare the shrimp. Once peeled and deveined, pat the shrimp dry, then roughly chop into small, bite size pieces. Place the shrimp in a large bowl.
  • "Cook" the shrimp. Add 1 thinly sliced red onion and 1 finely chopped jalapeño, then season with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Pour ½ cup fresh lime juice and ½ cup fresh orange juice on top, give it a good stir, then cover and refrigerate for at least 1-2 hours, or until the shrimp are cooked and opaque.
  • Add remaining ingredients, then serve. Stir in 1 cup chopped tomatoes, 1 cup diced cucumber, 1 cubed avocado, and ½ cup fresh cilantro, then taste and adjust seasoning, as needed. Serve straight from the fridge either in small bowls or with tostadas or tortilla chips!

Notes

  • Nutrition facts do not include tortilla chips or tostadas.
  • How do I know when the shrimp is safe to eat? The shrimp should have an opaque appearance (instead of transparent -- it will be firmer and appear white and pink).
  • How long does ceviche last? About 2 days when stored properly in a refrigerator.

Nutrition

Sodium: 657mg | Calcium: 52mg | Vitamin C: 19mg | Vitamin A: 281IU | Sugar: 3g | Fiber: 1g | Potassium: 234mg | Cholesterol: 71mg | Calories: 66kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 8g | Carbohydrates: 7g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!