Shrimp Ceviche
This is my family’s favorite way to enjoy ceviche ! I went for boiled shrimp because my kids are super picky, but if you’re a little adventurist then I would recommend “cooking” your shrimp by letting it sit in the lime juice for 30 minutes before putting the recipe together. Other than that, this is a super easy appetizer to put together thats tasty and refreshing ! Shout out to my cousin Teresa who taught me to use mayo as a spread on the tostada before adding the ceviche— GAME CHANGER !
What you’ll need:
16oz shrimp
1-2 jalapenos
1 avocado (optional)
1 cucumber
1-2 large tomato
2 garlic cloves
cilantro
1 small red onion
4 limes
hot Maggi seasoning
tapitio hot sauce
Valentina hot sauce
mayonnaise
flakey salt
black pepper
clamato
tostadas
Instructions:
Prep shrimp- I used pre peeled and deveined shrimp. Bring a medium pot filled with water to a roiling boil and drop in shrimp. Let cook for about 2-3 minutes or until shrimp is cooked to your liking. Remove from water and let drain.
*You can also leave shrimp raw and let soak in lime juice for at least 30 minutes before consuming
*You can also airfry shrimp at 370F for about 5 minutes
Prep veggies- Rinse and pat dry all produce. Dice jalapenos, tomato, cucumber, red onion, avocado, garlic, and cilantro. Set aside.
*Leave jalapeno seeds in if you like spice
*Use a garlic press to crush garlic cloves o avoid big pieces of raw garlic
Once shrimp is cooled, chop into small pieces and transfer to a mixing bowl.
Add in diced jalapenos, tomato, avocado, cucumber, red onion, garlic, cilantro, and fresh lime juice. Season with hot Maggie seasoning, flakey salt, and black pepper. Combine well.
* taste mixture with with tostada chips before adjusting salt
*add as much or was little lime juice to preference
*add Clamato to taste
*TASTE AND ADJUST
Transfer mixture to a serving dish and refrigerate for at least 15 minutes .
Serve with Valentina hot sauce, mayonnaise, tostadas, or tortilla chips!
