ceviche self-portrait

ceviche self-portrait
  • 1 pound shrimp, peeled and deveined
  • 4 limes, juiced
  • 4 roma tomatoes, seeded and diced
  • 1/2 yellow onion, finely diced
  • 1 cucumber, peeled, seeded, and diced
  • 4 serrano peppers, seeded and minced
  • salt and pepper to taste
  • 12 tostada shells
  • hot pepper sauce (optional)


  1. Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
  2. When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

03/23/2017
ceviche self-portrait, recipe PT15M PT1H 5 455 calories

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