Shrimp Ceviche

Name: Shrimp Ceviche
Prep time: 25 min
Total time: 25 min
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

2.5

(2)

www.tasteofhome.com

Your recipes

Prep Time: 25 minutes

Total: 25 minutes

Servings: 10

Author : Jill Schildhouse

Ingredients

Remove All · Remove Spices · Remove Staples

1 large white onion, quartered2 to 4 serrano peppers, seeded and coarsely chopped2 medium cucumbers, peeled, quartered and seeds removed2 large tomatoes, cut into chunks2 pounds peeled and deveined cooked shrimp (26-30 per pound)3/4 cup lime juice1/2 teaspoon salt1/4 teaspoon pepperTortilla chips or tostada shells

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the onion and peppers in a food processor, and pulse until the vegetables are very finely chopped. Transfer them to a large bowl. Place the cucumbers and tomatoes in the food processor, and pulse until finely chopped. Add to the large bowl with the other vegetables.

Step 2

Place the shrimp in a food processor, and pulse until chopped. Editor's Tip: You don’t want the shrimp chopped too finely here. It’s much more satisfying to bite into a recognizable piece of shrimp.

Step 3

Add the shrimp, lime juice, salt and pepper to the vegetable mixture, and toss to coat. Refrigerate the shrimp ceviche until it’s cold. Serve it with tortilla chips or tostada shells.