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Ceviche de Camarones

Fresh shrimp cured in lime juice and mixed with tomatoes, cilantro, and onion. A refreshing and tangy seafood appetizer perfect for warm days.

25 minEasyServes 4110 cal/serving

SalvadoranAppetizerNo-CookPescatarian

Ingredients

  • 1.5 lbs large shrimp, peeled and deveined
  • 6 fresh limes
  • 2 tomato, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, minced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 avocado, diced
  • 2 cups tortilla chips

Instructions

  1. 1

    Cut 1.5 lbs large shrimp into bite-sized pieces and place in a glass bowl.

  2. 2

    Squeeze juice from 6 fresh limes over the shrimp and stir well. Cover and refrigerate for 15 to 20 minutes, stirring occasionally, until the shrimp becomes opaque.

  3. 3

    In a separate bowl, combine 2 diced tomato, 1/2 thinly sliced red onion, 1/4 cup chopped fresh cilantro, and 1 minced jalapeño.

  4. 4

    Drain excess lime juice from the shrimp, reserving about 3 tablespoons. Add the shrimp to the vegetable mixture and gently fold in 1 diced avocado.

  5. 5

    Season with 1 tsp salt and 1/4 tsp black pepper. Add a splash of the reserved lime juice and stir gently.

  6. 6

    Divide into serving bowls and serve immediately with 2 cups tortilla chips on the side.

Questions

Can I make Ceviche de Camarones gluten-free?

Yes. The gluten in this entry is 2 cups tortilla chips. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Ceviche de Camarones keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). It is served cold; there is nothing to reheat.

Can I halve or double Ceviche de Camarones?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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