Shrimp Ceviche
Refreshing and vibrant, shrimp ceviche combines tender shrimp with crisp vegetables and zesty citrus juices for a light, healthy, and delicious dish perfect for warm days or as an appetizer.
Servings: 4 servings
Ingredients
- 1 lb shrimp cooked or raw (if raw, see how to poach shrimp note below)
- 2 roma tomatoes diced
- 0.5 cucumber peeled and diced
- 1 avocado diced
- 1 medium red onion diced
- 1 jalapeño deseeded and diced
- 0.25 cup lime juice
- 0.25 cup lemon juice
- Salt and pepper to taste
- Corn tortilla chips for serving
Instructions
- If you’re using raw shrimp, poach them in gently simmering water for 2-3 minutes until pink and opaque. Drain and cool completely, then chop into bite-sized pieces. If using cooked shrimp, chop and proceed.
- Dice the roma tomatoes, peel and dice the cucumber, dice the red onion, and deseed and dice the jalapeño. Ensure pieces are roughly the same size for balanced flavor.
- In a large mixing bowl, combine lime juice and lemon juice. Add a pinch of salt and pepper and stir until salt dissolves.
- Add shrimp, tomatoes, cucumber, red onion, and jalapeño to the citrus marinade. Toss gently to coat evenly.
- Carefully fold in the diced avocado so it doesn’t get mashed, adding creamy texture that complements the citrus and spice.
- Chill the ceviche in the refrigerator for at least 15 minutes to allow flavors to meld. Serve cold with crispy corn tortilla chips.
Equipment
- Pot
- Large Mixing Bowl
Notes
Use fresh, high-quality shrimp for best results. Adjust jalapeño heat level by removing seeds or adding more. Add minced garlic or fresh cilantro for extra zing. Add avocado just before serving if making ahead to avoid browning. Variations include adding fruits like mango or pineapple, swapping protein, or adding herbs and spices.