Spicy Shrimp Ceviche


  • 1 lb. U24 shrimp, cleaned, with shell and tails removed
  • Fresh lime juice
  • 2 large tomatoes, diced
  • 2 jalapenos, diced
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 4 tablespoons fresh cilantro, chopped
  • 2 tablespoons vinegar
  • 1 dash hot sauce
  • Salt and pepper
  • lettuce cups/wraps

To Make:

Place the cleaned shrimp in a bowl and squeeze enough fresh lime juice to completely cover the shrimp. Cover and refrigerate overnight, stirring every few hours, or until the shrimp have been completely cooked through. When done, pour off most of the lime juice, leaving the shrimp lightly coated.

Add the tomatoes, jalapenos, onion, pepper, cilantro, vinegar and hot sauce. Mix well, season to taste with salt and pepper. Serve immediately in lettuce cups or wraps.

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Posted in Seafood.