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This ceviche will give you a hint of Baja California. This is my grandma Isabel Flores’ recipe. Garnish with fresh oregano. Enjoy with tostadas and ketchup. I enjoy my ceviche spreading a thin layer of mayonnaise in my tostada prior to add the ceviche. From my table to yours. Enjoy.
Ingredients
- 1 pound shrimp, deveined and chopped
- salt and pepper to taste
- 2 cups lime juice
- 1 ½ cups chopped white onion
- 1 cup pickled jalapeno peppers and juice, divided
- 2 cups grated carrots
- 1 cup finely chopped cucumber
- 1 cup finely chopped celery
- 1 ½ tomatoes, finely chopped
- 1/3 cup finely chopped cilantro
Directions
Step 1
Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
Step 2
Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
Step 3
Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 195 | |
| % Daily Value * | |
| Total Fat1g | 2% |
| Saturated Fat0g | 2% |
| Cholesterol173mg | 58% |
| Sodium546mg | 24% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber5g | 16% |
| Total Sugars12g | |
| Protein21g | |
| Vitamin C107mg | 536% |
| Calcium101mg | 8% |
| Iron4mg | 21% |
| Potassium827mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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