Mexican Shrimp Ceviche


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The shrimp are "cooked" in the marinade overnight in this yummy appetizer, best served with tortilla chips.

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  • 1 lb. medium shrimp, peeled
  • 3/4 C. olive oil
  • 2 Tbs. red wine vinegar
  • Juice 1 lemon
  • 1/2-1 tsp. ground red chilies (according to taste)
  • 1 medium Spanish onion, sliced into thin rings
  • 2 or 3 green chilies, sliced thin
  • 1/2 C. chopped fresh coriander
  • Coarse salt and freshly ground black pepper

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Put the shrimp into a china or glass bowl. Combine olive oil, red wine vinegar, lemon juice, and red pepper and mix thoroughly. Toss the shrimp into this mixture. Add the onion, chilies, and coriander; toss. Season to taste, cover and refrigerate over night.

Yield: 4 servingsĀ 

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