Mexican Shrimp Ceviche
- 10 limes, juiced
- 1 white onion, minced
- ½ cup fresh parsley, minced
- ¼ cup fresh cilantro, minced
- 3 tablespoons olive oil
- 3 tablespoons Worcestershire sauce
- 1 to 2 serrano chile peppers, chopped
- 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 the 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 for at least 2 hours to overnight.
- Stir tomatoes into the shrimp mixture just before serving.
Instead of chips, try slices of cool cucumbers for a healthy dipping option.
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.