Easy Shrimp Ceviche

Cold, tangy, and spicy this shrimp ceviche is quick and easy to make thanks to using shrimp! Loaded up with fresh veggies, jalapeno, lime and tomato juices, serve with tortilla chips or  on a tostada for a fresh summer meal.

INGREDIENTS

Shrimp  Lemon Juice Cucumber Roma Tomatoes Red Onion Jalapeno Cilantro Lime Juice Clamato Juice Hot Sauce Cumin Salt And Pepper

Add the cleaned and chopped shrimp to a bowl. Add the lemon juice, and ensure that the shrimp is completely covered with juice.  Cover the bowl and place in refrigerator for 3 hours to overnight.

INSTRUCTIONS

After the shrimp is fully cooked, pink and opaque, strain the lemon juice that the shrimp was cooked in and discard. In a bowl combine diced cucumber, tomato, jalapeno, cilantro and red onion.

Add in the shrimp. Stir to combine. Pour in the clamato juice and lime juice. Add the seasonings and hot sauce as desired or needed. Stir to combine.

Serve shrimp ceviche cold with tortilla chips or on a tostada for a fresh summer meal. 

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