Description
Quick easy Shrimp Ceviche recipe that is ready in minutes with no cooking required.
Ingredients
Scale
- 1 lb cooked shrimp (peeled and deveined)
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/2 cup fresh squeezed orange juice
- 4 whole plum tomatoes (seeds removed and diced)
- 2 whole jalapeno peppers (seeds and vein removed, minced)
- 1 cup diced jicama (or diced peeled apple)
- 1/2 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- 1 avocado (pitted and diced)
- kosher salt and fresh ground pepper
Instructions
- Step: Chop the shrimp into 1/2 inch pieces and transfer to a bowl. Set aside.
- Step: In a small bowl, whisk together the lemon, lime and orange juice to combine. Pour 1/2 cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.
- Step: Add the seeded tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado just before serving and remaining juices.
- Step: Season the ceviche with salt and pepper, to taste. Serve immediately with tortilla chips, if desired.
Notes
Shrimp Ceviche is best enjoyed the same day it’s made. Refrigerate leftovers in an airtight, non-reactive container for up to 1–2 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 244 kcal
- Sugar: 6 g
- Sodium: 891 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 285 mg
Keywords: shrimp ceviche, Mexican appetizer, seafood, no-cook, healthy, gluten-free