Mexican Shrimp Ceviche

print recipe
email recipe
save recipe
add photo
add review
#79033

serves/makes:

ready in:
2-5 hrs

ingredients

2 pounds shrimp, raw
1 white onion
3 seeded jalapeno peppers, or to taste
2 peeled and seeded tomatoes
1 large ripe avocado, optional
lime juice, fresh only

directions

Mince and mix all ingredients together squeeze enough lime juice over top to cover and refrigerate, stirring occasionally until shrimp are pink (cooked), 3 to 4 hours.

Serve with salty crackers in a fancy stemmed glass lined with lettuce.