Shrimp Ceviche on Endive
95 mins (prep 15, cooking 80)
12 ingredients
30-40 servings
I had my hands in this recipe. This is the one my mom and I made! Very good and very simple to make. Again, squeezing the lemons and limes is the most difficult part. We served these on endive leaves, which was a very pretty presentation, but it would also look lovely served in a martini glass. A jalapeno pepper may be substituted for the serrano pepper if desired. And remember, the lemon and lime juice are what "cook" the shrimp in this recipe, so the smaller the pieces of shrimp the quicker it will "cook". The servings are an estimate, we doubled the recipe in class. It does make quite a bit though.

Categories:  north-american , mexican , seafood , shellfish , shrimp , <-4-hours , appetizer , time-to-make ,
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Serving Size (9.6 g)
Servings 30
Amount per Serving
Calories 22.43 Calories from Fat 3.42
% Daily Value *
Total Fat 0.38g 17.52%
Saturated Fat 0.01g 1.42%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 16.8mg 21.0%
Total Carbohydrate 4.21g 42.08%
Dietary Fiber 0.84 g 101.09%
Sugars 0.64 g %
Protein 1.75g 104.94%
Vitamin A 467.77IU% Vitamin C 44.8mg%
Calcium 98.46mg% Iron 3.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small raw shrimp, large, salt and pepper


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