Mexican Ceviche

Name: Mexican Ceviche
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 5 large lemons, juiced; 1 pound jumbo shrimp, peeled and deveined; 1/4 cup chopped fresh cilantro, or to taste; tomato and clam juice cocktail; 2 white onions, finely chopped; 1 cucumber, peeled and finely chopped; 1 large tomatoes, seeded and chopped; 3 fresh jalapeño peppers, seeded and minced; 1 bunch radishes, finely diced; 2 cloves fresh garlic, minced; tortilla chips

⏱️ Ready in 1h 🥄 Prep 30 min 🔥 Cook 30 min 👥 8 servings 👁️ 1 views

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

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🔗 Recipe adapted from AllRecipes

#Ceviche #Under 1 Hour #Snack

📊 At a Glance

Prep 30 min

Cook 30 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 387

% Daily Value*

Total Fat 12.4g 16%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 733mg 32%

Total Carbohydrate 57.6g 21%

Dietary Fiber 7.5g 27%

Total Sugars 7.1g

Protein 17.7g 35%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely.

Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.

Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine.

Gradually add cilantro and jalapeños to desired taste (jalapeño will grow stronger while marinating).

Stir in tomato and clam juices to desired consistency.

Cover, and refrigerate for 1 hour.

Serve chilled with tortilla chips.