Shrimp Ceviche
Shrimp Ceviche is a light, refreshing seafood dish made with tender shrimp “cooked” in citrus juice and tossed with fresh vegetables and herbs. It’s zesty, healthy, and perfect for summer gatherings, appetizers, or a no-cook meal that bursts with flavor.
Ingredients
- 1 lb shrimp peeled and deveined (use small shrimp or chop large shrimp)
- ¾ cup freshly squeezed lime juice about 5–6 limes
- ¼ cup freshly squeezed lemon juice optional for flavor balance
- 1 medium red onion finely diced
- 1 medium tomato diced
- 1 jalapeño or serrano pepper minced (seeds removed for less heat)
- 1 cucumber peeled and diced
- ¼ cup chopped cilantro
- Salt and pepper to taste
- Optional: avocado diced; tortilla chips for serving
Instructions
- Prepare the shrimp: If using raw shrimp, bring a pot of water to a boil and parboil shrimp for 1–2 minutes until just opaque. Drain and chop into bite-sized pieces. If using pre-cooked shrimp, just chop and proceed.
- Marinate in citrus: Place shrimp in a glass or stainless-steel bowl. Add lime and lemon juice, making sure shrimp is fully submerged. Cover and refrigerate for 30–60 minutes until the shrimp turns opaque and firms up.
- Add vegetables and herbs: Stir in red onion, tomato, jalapeño, cucumber, and cilantro. Season with salt and pepper to taste.
- Chill and serve: Let the mixture chill for another 15–20 minutes to let flavors meld. Before serving, gently fold in diced avocado if using.
- Serve: Serve cold with tortilla chips, on tostadas, or in lettuce cups. Garnish with extra cilantro or lime wedges.
Notes
- Always use the freshest shrimp available—wild-caught is best.
- You can substitute lime juice with a mix of orange and lime for a milder, Peruvian-style ceviche.
- Add mango or pineapple for a tropical twist.
- Keep ceviche cold and consume within 24 hours for the best flavor and food safety.