Shrimp Ceviche Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Succulent shrimp cured in citrus juice with tomatoes, jalapeños, chilies, and fresh seasonings for a bright, spicy appetizer. This tangy ceviche is a crowd-pleaser at parties and gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound firm ripe tomatoes
- Water to cover
- Juice from 1 lemon (about ¼ cup)
- Juice from 2 limes (about ¼ cup)
- Juice from 1 large orange (about ½ cup)
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- Pinch of honey (or sugar, optional)
- Hot sauce to taste (or use pureed hot peppers)
- 1 cup water
- 2 scallions (white part and 1 inch of the green part)
- 2 pounds shrimp (peeled and deveined)
- 1 cup large lima beans (butter beans, or use lupini beans)
- 1-2 jalapeno peppers (chopped (or use serrano peppers for hotter))
- 1 habanero pepper (chopped (optional, for nice level of heat))
- 2 tablespoons chopped parsley (cilantro is good, too)
- Salt and pepper to taste
- Hot sauce to taste
- TO SERVE: Fresh chopped herbs (spicy chili flakes, chopped salted peanuts, pickled red onions, toasted French bread.)
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h 5m
- Sodium
- 1021mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 730mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1021MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.