Fast Shrimp Ceviche Recipe -- Easy and Delicious

Try this fast shrimp ceviche recipe. This easy recipe saves time by using cooked shrimp, which is readily available in your grocery store's freezer.

This is a wonderful dish to serve when you want to convince your friends and family that you are a whiz at authentic Mexican cuisine. Tell them that you made your own fresh tomato sauce from scratch. Just don’t let them see your ketchup bottle.

This recipe serves makes 3 cups and serves 6 as an appetizer. We doubled the recipe, and served it as a main course with warm corn tortillas.

Based on a recipe from Mexico, One Plate at a Time by Rick Bayless

Fast Shrimp Ceviche

1 pound cooked shrimp, tail off and deveined, size 51-60
½ cup fresh lime juice
½ medium white onion, chopped into ¼ inch pieces
1/3 cup fresh cilantro
½ cup ketchup
1 tablespoon hot sauce
2 tablespoons olive oil
1 cup diced cucumber
2 teaspoons Worcestershire sauce
1 avocado, pitted, peeled, and cubed
1 chopped medium tomato (optional)
1 finely chopped jalapeno (optional)

1. Toss shrimp with ½ cup lime juice. Cover and refrigerate for about an hour.

2. Rinse the onion in cold water and shake off excess liquid.

3. Add onion, cilantro, ketchup, hot sauce, olive oil, cucumber and /or jicama, Worcestershire sauce, optional tomato, and avocado.

4. Cover and refrigerate, if not serving immediately. Best served the day it is made.

This can be served with baked corn tortilla chip, or wrapped in a warm corn tortilla.

Baked Corn Tortilla Chips Recipe

1.Buy a package of corn tortillas.
2.Heat oven to 400 convection or 425 regular.
3.Put tortillas on oven rack and bake until slightly golden about 8 -10 minutes.
4.Cool and break into pieces.

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