Ceviche Ingredients
What goes into ceviche — shrimp ceviche, kinilaw, scallop ceviche, mango ceviche and spicy shrimp aguachile, for hot nights when the stove stays off.
★ appetizer
appetizerShrimp Ceviche
This Ceviche is a beautifully refreshing seafood dish made with raw shrimp cured in fresh citrus juices.
Ashley PanIngredients
- 1 lbs Shrimp - uncooked, peeled, deveined
- 3 Limes - juiced
- 2 Lemons - juiced
- 1/2 tsp Salt
- 1 Cucumber - peeled, deseeded, small dice
- 3 Tomatoes - deseeded, small dice
- 1 Mango - peeled, small dice
- 1/2 Red onion - small dice
- 1 Jalapeño - deseeded, small dice
- 1/2 cup Cilantro - minced
- 2 Tbsp Soy sauce
Instructions
- 1Peel, devein and wash your shrimp
- 2Dice shrimp and marinate in citrus juices and salt for 30 minutes
- 3In a large bowl combine cucumber, tomato, onion, mango, jalapeño, and cilantro
- 4Add in the cured shrimp and soy sauce, Serve and Enjoy!
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
appetizer
breakfast
side
appetizer
lunch
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Cold Citrus And Very Fresh Fish
Ceviche comes down to a few good things: fresh seafood, plenty of lime, onion, and something crunchy. There's no oven, no pan, and no waiting around a hot kitchen in August.
Cooks on Pepper reach for these when it's too hot to cook, when company is coming and they need something ready in the fridge, or when they want a light supper with chips and cold drinks.
Every recipe here starts with seafood and citrus, from the shrimp ceviche with lime and lemon juice to kinilaw made with vinegar, scallop ceviche with red bell pepper, mango ceviche with cucumber, tuna and mango ceviche, and a spicy shrimp aguachile with thin-sliced red onion.
Quick Tips
- 1
Buy the freshest fish
Use seafood you'd feel good eating the same day you buy it. Firm, fleshy fish and shrimp hold up best in citrus.
- 2
Cut pieces the same size
Dice fish and shrimp into 1/2-inch pieces so everything firms up at the same rate.
- 3
Use enough lime juice
The seafood should be fully covered in juice, usually 1 to 1 1/2 cups per pound. Fresh-squeezed tastes cleaner than bottled.
- 4
Soak the onion first
Rinse thin-sliced red onion in cold water for 10 minutes to take the bite out before it goes in.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
