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Ceviche de Camarón
A Mexican-style shrimp ceviche, cured in citrus and tossed with tomato, jalapeño and avocado, served with crunchy tostadas for scooping.
Total time
40 min
Prep
40 min
Cook
0 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
500graw shrimp, peeled and deveined
juice of 8limes
3roma tomatoes, deseeded and diced
1white onion, finely diced
2jalapeños, finely diced
1 bunchcoriander, chopped
2avocados, diced
1 tspsalt
tostadasto serve
Instructions
1
Cut shrimp into small pieces. Combine with lime juice and salt.
2
Refrigerate 30 minutes until shrimp turns pink and opaque — cured by the acid.
3
Drain excess lime juice.
4
Fold in tomatoes, onion, jalapeño and coriander.
5
Gently fold in avocado just before serving. Serve on tostadas.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
269
Protein
32.5g
Fat
11.6g
Carbs
12.7g
Fiber
6.7g
Sodium
628mg
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