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Guatemalan Ceviche de Camaron - Shrimp Ceviche
An easy recipe for authentic Guatemalan ceviche featuring cooked shrimp, the best method for avoiding potential seafood borne illness.
Course Appetizer
Cuisine Guatemalan
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 114kcal
Author Francisco Javier Sanchez
- 10 Roma tomatoes
- 1 pound fresh or frozen shrimp
- 3 stalks celery
- 1 white or red onion
- 1 tbsp Worcestershire sauce
- 1/2 cup V-8 Juice 5 oz can
- 3 fresh limes to taste
- 1/2 cup cilantro to taste
- 1 jalapeno pepper (seeded) optional
Peel, devein and cook shrimp in batches on medium-high in the microwave for 3-5 minutes until pink
Dice tomatoes, celery, onions and jalapeno pepper ( if using) into small pieces by hand
Allow shrimp to cool to room temperature and then combine with chopped vegetables
Add V-8 juice, Worcestershire sauce, fresh-squeezed lime juice and chopped cilantro. Mix lightly
Add sea salt to taste
Chill and serve with saltines and hot sauce
Calories: 114kcal | Carbohydrates: 8g | Protein: 17g | Fat: 1g | Cholesterol: 190mg | Sodium: 664mg | Potassium: 472mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1110IU | Vitamin C: 24.8mg | Calcium: 142mg | Iron: 2.4mg