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Spicy Shrimp and Squid Ceviche

Jenn’s Recipes Made Easy!
Mexican Ceviche
No ratings yet
Course Appetizer, Dinner, Game Day, Holiday, Lunch
Cuisine Mexican


Large Mixing bowl
Large Skillet



  • Heat large skillet over medium heat with ½ tsp vegetable oil, add shrimp and squid rings, season with salt and pepper. Cook about 2-3 minutes until shrimp are pink and rings are tender.
  • In large bowl, mix in diced tomatoes, onion Worcestershire Sauce, hot sauce, tomato paste, cayenne pepper, cumin, chili powder and salt. Cover and refridgerate 30 minuts.
  • Once shrimp and squid have cooled down, chop into small pieces and then add to tomato misture and add lime juice and cilantro. Refrigerate another 1-2 hours before serving.
  • Serve on tostadas or tortilla chips.


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