Fresh, bright, and packed with flavor, this homemade shrimp ceviche is made with lime, cucumber, red onion, tomato, and fresh cilantro. It gets an extra kick from La Fregona Mexican Street Corn Chilito and is served with crunchy botanera tostadas for the perfect bite.
Servings: 6
Prep Time: 20 minutes
Chill Time: 30 minutes
INGREDIENTS
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1 lb shrimp for ceviche, peeled, deveined, and chopped into small pieces
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1 cup fresh lime juice
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1 cup cucumber, finely diced
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1/2 red onion, finely diced
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2 Roma tomatoes, finely diced
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1/2 cup fresh cilantro, chopped
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Salt, to taste
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La Fregona Mexican Street Corn Chilito, to taste
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Botanera tostadas, for serving
INSTRUCTIONS
1. Prepare the shrimp.
Peel and devein the shrimp, then cut them into small bite-sized pieces. Place them in a glass or non-reactive bowl.
2. Add the lime juice.
Pour the fresh lime juice over the shrimp and gently mix. Cover and refrigerate for about 20–30 minutes, until the shrimp become opaque.
3. Add the vegetables.
Add the cucumber, red onion, tomatoes, and cilantro to the shrimp. Gently mix everything together.
4. Season the ceviche.
Add salt to taste and mix again. Let the ceviche rest in the refrigerator for another 10 minutes so all the flavors come together.
5. Add La Fregona.
Add La Fregona Mexican Street Corn Chilito to taste and gently mix. You can also drizzle a little more over the top before serving for an extra kick.
6. Serve.
Spoon the ceviche onto botanera tostadas and finish with a little more La Fregona Mexican Street Corn Chilito. Serve immediately while the tostadas are crisp.
TIPS
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Use very fresh shrimp and keep them refrigerated throughout preparation.
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Cut the vegetables into small, even pieces so every bite has a little bit of everything.
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Add La Fregona Mexican Street Corn Chilito according to how spicy you like your ceviche.
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Keep the botanera tostadas separate until serving so they stay crunchy.