All the ingredients in this ceviche can be diced and refrigerated overnight. It’s a refreshing appetizer with tortilla chips or a light meal served on tostadas. We like to serve it in Martini or Margarita glasses.
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Makes: 8 to 10 servings
3 pounds large shrimp, peeled, deveined and cut into ¼-inch pieces.
4 large tomatoes, seeded and diced
1 small red onion, diced
2 Serrano chiles, seeded and finely chopped
1 cucumber, peeled and diced
Handful of cilantro, chopped
2 avocados, peeled, pitted and cubed
1 TSP olive oil
Salt and pepper to taste
Juice of 6 limes
Juice of 4 lemons
1 bag tortilla chips or tostadas
- Arrange shrimp in single layer in glass baking dish. Combine lemon and lime juices and pour over shrimp.
- Cover and refrigerate for 2 hours.
- Toss prepared shrimp with remaining ingredients and refrigerate for 1 additional hour or overnight.
- Garnish with some chopped cilantro and serve with chips or tostadas.
This recipe was first published in Muy Bueno Cookbook and is available for purchase here.