Cooked Shrimp Ceviche
Cooked Shrimp Ceviche is a zesty and refreshing dish featuring tender shrimp marinated in citrus juices, tangy ketchup, and a hint of Tabasco heat. With thinly sliced onions soaked in lemon and lime juice, this ceviche bursts with bright, balanced flavors perfect for warm weather or as an appetizer.
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Appetizer, Salad
- Method: Appetizer, Salad
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Onion Soak
1 large red onion, thinly sliced into half moons
2 ½ cups freshly squeezed lemon and lime juice (about 10 limes and 6 lemons)
1 teaspoon salt
Ceviche
1 ½ lbs large raw shrimp, tail on
2 cups reserved shrimp water (from cooking the shrimp)
½ cup vegetable oil (or canola oil)
½ cup ketchup
Tabasco sauce, to taste
Salt and pepper, to taste
Instructions
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Soak sliced onions in lemon and lime juice with salt for at least 30 minutes. Drain and reserve juice.
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Boil shrimp until pink and opaque (2-3 minutes). Drain, reserving 2 cups cooking water. Cool shrimp.
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Chop shrimp into bite-sized pieces and place in a bowl.
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Add reserved shrimp water, oil, ketchup, and Tabasco; stir to combine.
-
Mix in soaked onions gently.
-
Season with salt, pepper, and adjust Tabasco/ketchup to taste.
-
Chill for at least 30 minutes before serving.
Notes
Add diced tomatoes, cucumber, or avocado for extra texture.
Garnish with fresh cilantro or parsley.
Substitute ketchup with fresh tomato salsa or hot sauce for different flavor.
Serve with tortilla chips, tostadas, or lettuce cups.
Add diced jalapeños or serrano peppers for more heat.
Store leftovers in airtight container refrigerated up to 2 days; consume cold.
Find it online: https://justsosavory.com/cooked-shrimp-ceviche/
