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shrimp ceviche tostada
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Easy Shrimp Ceviche With Jicama

Some times the most tasty recipes are not planned! That's what happened here!
Course Appetizer, Starter
Cuisine Mexican
Prep Time 25 minutes
Shrimp In Lime Juice 1 hour
Total Time 1 hour 25 minutes
Servings 6 Servings

Ingredients

  • 2 lbs large shrimp peeled and deveined
  • Juice of 8-9 large limes plus more limes for serving
  • 1 cup jicama finely diced
  • 2 serrano peppers minced
  • 1/2 cup red onion finely diced
  • 3 tbsp cilantro finely chopped
  • 1/2 medium cucumber peeled, seeded and sliced in half moons
  • 1 small carrot grated
  • 1 large avocado sliced
  • Salt and pepper to taste
  • Your favorite Mexican hot sauce
  • 12 corn tortilla tostadas

Instructions

  • Rinse the clean shrimp. Separate 1/2 pound in a bowl. Take the remaining shrimp and chop into small pieces. Transfer chopped shrimp to a glass bowl or ceramic dish.
  • In a medium pot, bring 4 cups of water to a boil. Drop in the reserved half pound of uncooked shrimp. Cook for 3 minutes or until shrimp turns opaque and pink. Drain and chill.
  • Cover the chopped shrimp with lime juice. Cover and chill for 30 minutes.
  • When you have all your ingredients ready, remove all the shrimp from refrigerator. Season the shrimp in lime juice with salt and pepper, to taste. On top of that shrimp add jicama, serrano, red onion, cilantro, cucumber, cooked shrimp and shredded carrot. Cover and chill for another 30 minutes.
  • When ready to serve, remove ceviche from refrigerator. Gently mix everything together. Season to taste. Add avocado on one side of bowl. This way everyone can add their own avocado and the ceviche won't get muddled from the avocado. Serve on tostadas with extra lime wedges and hot sauce.

Notes

If you decide to prepare a mixed seafood ceviche, make you you chop the seafood in equal size, so it cooks evenly in the lime juice. During the summer I like to add some spicy fruit(mango and pineapple) garnishes to my ceviche.