Mexican Ceviche

Name: Mexican Ceviche
Cook time: 30 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 5 large lemons, juiced; 1 pound jumbo shrimp, peeled and deveined; ¼ cup chopped fresh cilantro, or to taste; tomato and clam juice cocktail; 2 white onions, finely chopped; 1 cucumber, peeled and finely chopped; 1 large tomatoes, seeded and chopped; 3 fresh jalapeno peppers, seeded and minced; 1 bunch radishes, finely diced; 2 cloves fresh garlic, minced; tortilla chips

This is Authentic Mexican Ceviche, I’ve had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it’s a hit.

INGRIDIENT

5 large lemons, juiced

1 pound jumbo shrimp, peeled and deveined

¼ cup chopped fresh cilantro, or to taste

tomato and clam juice cocktail

2 white onions, finely chopped

1 cucumber, peeled and finely chopped

1 large tomatoes, seeded and chopped

3 fresh jalapeno peppers, seeded and minced

1 bunch radishes, finely diced

2 cloves fresh garlic, minced

tortilla chips

DIRECTION

Step: 1

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.

Step: 2

Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

NUTRITION FACT

Per Serving: 387 calories; protein 17.7g; carbohydrates 57.6g; fat 12.4g; cholesterol 86.3mg; sodium 732.5mg.

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