Mexican Shrimp Ceviche
- 10 limes, juiced
- 1 white onion, minced
- ½ cup minced fresh parsley
- ¼ cup minced fresh cilantro
- 3 tablespoons olive oil
- 3 tablespoons Worcestershire sauce
- 1 serrano chile pepper, chopped, or more to taste
- 1 (4 ounce can) pickled jalapeño peppers, drained and chopped (reserve 2 tablespoons liquid)
- ½ teaspoon sugar
- 1 pound cooked small shrimp, peeled and deveined
- 4 tomatoes, chopped
- Mix lime juice, onion, parsley, cilantro, olive oil, Worcestershire sauce, serrano peppers, jalapeño peppers with reserved liquid, and sugar together in a bowl; add the shrimp and stir to coat.
- Cover bowl with plastic wrap and refrigerate at least 2 hours to overnight.
- Stir tomatoes into the shrimp mixture just before serving.
Instead of serving with chips, try slices of cool cucumbers for a healthy dipping option. You could also make your own homemade baked tortilla chips or tostadas as well. Top your ceviche with freshly sliced avocado for a nice complement to the heat of the peppers. Ceviche is often made with white fish. Try our Ceviche with Watermelon, Cucumber, and Serrano Chile recipe here on Mealthy for a white fish version!
What others are saying
Laura Griffin says:
I absolutely love ceviche, but this was my first time preparing it. It's definitely one of my favorite snacks to make, especially in the summer. This is the perfect dish for entertaining guests or to bring to a potluck. This recipe was really easy and flavorful. My new favorite!
Aja A says:
I love ceviche, but I never thought to add Worcestershire sauce to it. Maybe I thought it felt too Bloody Mary like. I really enjoyed it. However, I did add some lime "cooked" bay scallops and cooked dungeness crab to the mix. Ceviche is usually the easiest snack I make to date.