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!

Print Recipe

La Posta de Mesilla’s Shrimp Ceviche Recipe

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!