20-Min Shrimp Ceviche with Crispy Chips
Raw shrimp cured in lime juice with jalapeño, cilantro, and tomato — bright, tangy, and ready in 20 minutes. Serve with tortilla chips and saltines for scooping.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
freshlightelegantmexicandairy-freegluten-freeshrimptender
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 whole limes (juiced)
- 1 medium tomato, diced small
- 1 whole jalapeño, minced
- ¼ cup fresh cilantro, chopped
- 1.5 cups tortilla chips and saltine crackers
Instructions
- 1
Chop shrimp into bite-sized pieces. Place in a bowl with lime juice, salt, and pepper.
- 2
Stir well and refrigerate for 15 minutes. Shrimp should turn opaque and firm.
- 3
Add diced tomato, jalapeño, and cilantro. Stir gently to combine.
- 4
Taste and adjust salt, lime juice, or jalapeño heat as needed.
- 5
Spoon ceviche into bowls and serve immediately with chips and crackers on the side.
Tools you’ll need
- cutting board
- knife
- medium bowl
- spoon
- citrus juicer
- serving bowls
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