From mexicanfoodjournal.com

Shrimp Ceviche Acapulco Recipe

8 servings · 15 min prep

Ingredients

Ingredients

• 2 1/4 lb small shrimp
• 1 medium white onion
• juice of 6 limes
• juice of 4 oranges
• 4 medium Plum (Roma) tomatoes
• 2 tablespoons Mexican oregano
• 12 sprigs cilantro (approximately 1 cup loosely packed chopped)
• 1 cup catsup
• 1 avocado
• 1 lg. package saltine crackers

Steps

1. Place the 2 ¼ lb shrimp in a large mixing bowl and then squeeze juice of 4 limes and juice of 4 oranges over the shrimp.
2. Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes.

   30 min

3. While the 2 ¼ lb shrimp is marinating prep the tomato, 1 medium onion, and 12 sprigs cilantro.
4. Remove the pulp and seeds from the tomato.
5. Chop the tomato into 3/8 inch pieces, the 1 medium onion into ¼ pieces, and chop the 12 sprigs cilantro finely.
6. Remove the 2 ¼ lb shrimp from the fridge and then add all of the remaining ingredients except the 1 avocado.
7. Mix all of the ingredients together gently so that the tomato maintains its shape.
8. Just before serving add the 1 avocado to the ceviche and mix very gently to incorporate.
9. Serve in an attractive bowl with 1 lg. package saltine crackers on the side.

Nutrition

Per serving

kcal

392

protein

47 g

carbs

39 g

fat

6 g

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