Description
Enjoy the zesty flavors of this shrimp ceviche, where succulent shrimp meets fresh citrus juices and crisp vegetables.
Ingredients
Scale
- 1 pound large shrimp (peeled, deveined, and tails removed)
- Juice of 2 limes
- Juice of 2 lemons
- 1/2 red onion (finely chopped)
- 1–2 jalapeños (veins and seeds removed, minced)
- 2 medium tomatoes (seeds removed and diced)
- 1 cup diced cucumber (peeled and seeds removed)
- 1/2 cup chopped cilantro (leaves and tender stems)
- Salt (to taste)
- Avocado (diced)
Instructions
- Prep the Shrimp: Chop the shrimp into half-inch pieces for even marination. Place them in a non-reactive bowl.
- Marinate: Mix lime and lemon juices in a bowl. Pour over the shrimp, ensuring they’re fully submerged. Cover and refrigerate for about 20-30 minutes until the shrimp turn opaque and pink.
- Prepare Vegetables: While the shrimp marinate, combine red onion, jalapeños, tomatoes, cucumber, and cilantro in another bowl. Season with salt to taste.
- Combine: Mix the marinated shrimp with the vegetable mixture. Adjust seasoning with additional salt or citrus juice as needed.
- Chill: Refrigerate the ceviche for at least 30 minutes to allow flavors to meld.
- Serve: Serve chilled, garnished with diced avocado.
Notes
Use fresh raw shrimp for best flavor; chop shrimp into uniform pieces for even marination; use a glass or stainless steel bowl to avoid reaction with citrus juices; adjust jalapeños for desired heat level; chill for at least 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 103 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0.01 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 143 mg
Keywords: shrimp ceviche, Mexican seafood, gluten-free appetizer, fresh ceviche