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Mexican Shrimp Ceviche

This recipe reminds me of my mom because when I was a child, every year on mothers day we used to go down to the beach and picked up the fresh shrimp and enjoyed Shrimp Ceviche Tostadas by the beach."


2 lbs of Shrimp (size 26/30)
8 - 10 Lemons
2 medium Tomatoes diced
½ Onion diced
1 Cucumber diced (Seedless)
5 pieces of Fresh Cilantro (Diced) no stems
2 tbsp of Ketchup
Salt & Pepper (to taste)


Shelled and de-vein shrimps, then cut the shrimp in 1/2 inch pieces.

Place the shrimp in a container, then add the lime juice (sufficient to cover all shrimps), then cover the container and let it marinate for 1 hour.

You can stir the shrimp every 15 minutes until the shrimp gets white; add the rest of the ingredients, salt and pepper to taste.

Stir everything and serve it on/over tostadas, or on a plate with saltine crackers.

Tostadas can be decorated with avocado slices on top.

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6 Servings

Nutritional Information
Per Serving

no nutrition information available

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