Ceviche Self-Portrait

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If I were ceviche, I would want to be this recipe for its flawless simplicity and popular appeal! Although this recipe says it serves six, two of us polished off the whole bowl, no problem! Goes great topped with a dash of your favorite hot pepper sauce.


  • 1 pound shrimp, peeled and deveined
  • 4 limes, juiced
  • 4 roma tomatoes, seeded and diced
  • ½ yellow onion, finely diced
  • 1 cucumber, peeled, seeded, and diced
  • 4 serrano peppers, seeded and minced
  • salt and pepper to taste
  • 12 tostada shells
  • 1 tablespoon hot pepper sauce


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.

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.

Prep time: 15 mins / Cooking time: – / Total time: 1 hr 15 mins

Serving: 6 / Yield: 6 servings

Calories: 189.6

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