Print Recipe
La Posta de Mesilla’s Shrimp Ceviche Recipe
What’s better during a hot summer day than a delicious serving of shrimp ceviche! Originating from the coastal countries of Latin America as far back as 2000 years ago, ceviche is one of the most popular starters served at La Posta. With warm chips on a sunny patio, this is one of the best treats you can give yourself! Here’s the recipe we use, it’s easy to make and can be whipped up quickly!
Course Main Dish
Cuisine Traditional Mexican Cuisine
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
people
Ingredients
  • 1/2 cup Lime Juice
  • 2 cups Pico de Gallo
  • 1/2 cup Salt
  • 2 1/2 lb Large Shrimp peeled and cooked (16/20 count), diced
Course Main Dish
Cuisine Traditional Mexican Cuisine
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
people
Ingredients
  • 1/2 cup Lime Juice
  • 2 cups Pico de Gallo
  • 1/2 cup Salt
  • 2 1/2 lb Large Shrimp peeled and cooked (16/20 count), diced
Instructions
  1. Mix lime juice, pico de gallo, salt and diced shrimp together.
  2. Refrigerate.
  3. Serve on a bed of lettuce with warm tostada chips.
Recipe Notes

This recipe was scaled down for home use from the amounts we use in the restaurant (which make 2 1/2 gallons!). We hope you enjoy it!

0