Follow these steps for perfect results
Tomatoes
Thinly Sliced
Red Onion
Thinly Sliced
Seville Orange Juice
Ketchup
Olive Oil
Dijon Mustard
Worcestershire Sauce
Dried Coriander
Achiote
Agave Nectar
Fresh Cilantro
Chopped
Shrimp
Cooked, Peeled And Detailed
Salt
to taste
Pepper
to taste
Lime Juice
Divided
Thinly slice the tomatoes and red onion.
In a large, non-reactive bowl, combine the sliced tomatoes, red onion, Seville orange juice, ketchup, olive oil, Dijon mustard, Worcestershire sauce, dried coriander, achiote, agave nectar, chopped fresh cilantro, cooked shrimp, salt, pepper, and 1/4 cup of lime juice.
Mix all ingredients thoroughly.
Refrigerate the mixture for at least an hour, or up to a day, to allow the flavors to meld.
Just before serving, mix in the remaining 1/4 cup of lime juice.
Serve the ceviche chilled with popcorn, tortilla chips, or over a bed of white rice.
Expert advice for the best results
Make sure to use fresh ingredients for the best flavor.
Adjust the amount of chili to your preferred level of spiciness.
Serve immediately after mixing in the final lime juice for optimal freshness.
Everything you need to know before you start
10 mins
Can be made a day in advance.
Serve in a chilled glass or bowl, garnished with cilantro and lime wedges.
Serve with tortilla chips or plantain chips.
Serve over a bed of shredded lettuce.
Serve with avocado slices.
Acidity complements the ceviche.
Light and refreshing.
Discover the story behind this recipe
A staple dish in coastal regions.
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