Description
This Shrimp Ceviche recipe is a refreshing and flavorful dish perfect for a light appetizer or snack. The combination of citrus-marinated shrimp with fresh vegetables and herbs creates a zesty and satisfying dish that is sure to impress.
Ingredients
Raw Shrimp:
1 pound, peeled, deveined, chopped into 1/2-inch pieces
Fresh Lime Juice:
1 cup (about 8–10 limes)
Fresh Lemon Juice:
1/2 cup (about 2–3 lemons)
Diced Tomatoes:
1 cup
Finely Chopped Red Onion:
1/2 cup
Jalapeño or Serrano Pepper:
1, seeded and minced
Avocado:
1, diced
Fresh Cilantro:
1/2 cup, chopped
Cucumber:
1, peeled, seeded, and diced
Salt:
1 teaspoon
Black Pepper:
1/4 teaspoon
Instructions
- Marinate Shrimp: In a large glass or non-reactive bowl, combine the raw shrimp, lime juice, and lemon juice. Refrigerate for 30–45 minutes, stirring occasionally until shrimp turns opaque.
- Prepare Ceviche: Drain off most citrus juice, leaving a little to keep everything moist. Add tomatoes, red onion, jalapeño, cucumber, avocado, cilantro, salt, and black pepper. Gently stir to combine.
- Chill and Serve: Taste and adjust seasoning, then chill for 15 more minutes before serving with tortilla chips, tostadas, or lettuce cups.
Notes
- Use the freshest shrimp possible.
- If concerned about food safety, briefly poach the shrimp in boiling water for 1 minute before marinating.
- Ceviche is best served the same day but can be stored in the fridge for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (cured in citrus)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 145mg
