Shrimp are marinated in a serrano-lime mixture and topped with fresh red onions, avocados, and cucumbers to make this cold and spicy aguachile.
Camarones diablo, also known as 'devil shrimp' is a spicy concoction of jalapeno and chipotle peppers simmered with shrimp and served over buttery rice for a sweat-inducing meal.
This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.
Shrimp is marinated in lime juice, then mixed with tomato, cilantro, avocado, onion and a special sauce.
A refreshing and authentic Mexican shrimp cocktail with plenty of spicy flavors makes a perfect starter or a light meal. Serve it chilled with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and clam-tomato juice so it can be ready after only chilling 1 hour in the fridge.
Mahi mahi is "cooked" in a citrus marinade and mixed with orange, radish, cucumber, and cilantro in Chef John's recipe for mahi mahi ceviche.
Allrecipes community member Yoly shares her top recipes for a festive Cinco de Mayo celebration, from refreshing chamoyadas to tacos gobernador.
This is a simple take on ceviche. Instead of letting the shrimp 'cook' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is simple and refreshing for a nice summer day.
Jalapeno peppers, chopped red onion, cucumber, and lime add zest to this Mexican-inspired shrimp cocktail.