Description
This shrimp ceviche is the perfect summer meal! Featuring citrus marinated shrimp, lots of fresh veggies, & creamy avocado! Serve it as an appetizer with chips or top it over tostada shells for an easy dinner!
Ingredients
Scale
- 1¼ lb. raw shrimp, peeled and deveined
- 1 cup tomatoes, chopped
- ½ cup English cucumber, chopped
- ¼ cup red onion, chopped
- 1 jalapeno, deseeded & finely chopped
- ¼ cup cilantro, chopped
- 1 cup fresh lime juice
- 1–2 avocados, diced or mashed
Instructions
- Marinate Shrimp: Chop the shrimp into bite-sized pieces and place them in a 9×13 inch pan. Pour your lime juice over the shrimp and cover the pan with saran wrap. Let it sit out at room temperature for 1 hour, then place the pan in the fridge to continue “cooking” for 1-2 more hours.
- Prep Vegetables: While the shrimp is “cooking”, cut your tomatoes, cucumber, onion, jalapeno and cilantro. Keep them stored in the fridge until the shrimp is done.
- Mix: Once the shrimp is done “cooking”, stir in the rest of your ingredients.
- Serve: Serve with avocado (if desired) and your favorite tortilla chips or spooned over tostada shells.
Notes
Use a large baking dish instead of a bowl to allow ingredients to spread out and marinate faster. Ensure the shrimp are completely submerged in lime juice to cook properly.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Marinating
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 180 mg
Keywords: ceviche, shrimp ceviche, Peruvian cuisine, seafood appetizer