Description
A refreshing and zesty shrimp ceviche that features raw shrimp ‘cooked’ in fresh lime and lemon juice, combined with vibrant vegetables and herbs. This easy, no-cook Latin American dish is perfect as a light appetizer or a main course, served chilled with tortilla chips or lettuce cups for a delightful summer meal.
Ingredients
Scale
Shrimp and Citrus Marinade
- 1 lb raw shrimp (peeled, deveined, and chopped)
- ¾ cup fresh lime juice (about 6–8 limes)
- ½ cup fresh lemon juice (about 3–4 lemons)
Vegetables and Herbs
- 1 cup diced tomatoes
- ½ cup finely chopped red onion
- 1 jalapeño (seeded and minced)
- 1 cucumber (peeled, seeded, and diced)
- 1 avocado (diced)
- ¼ cup chopped fresh cilantro
Seasoning
- Salt and pepper to taste
Serving
- Tortilla chips (for serving, optional)
Instructions
- Marinate the Shrimp: Place the chopped raw shrimp in a glass or non-reactive bowl. Pour the lime and lemon juice over the shrimp until fully submerged. Cover and refrigerate for 30–45 minutes, stirring occasionally, until the shrimp turn opaque and are “cooked” in the citrus juice.
- Drain Excess Juice: Drain off most of the juice from the shrimp, leaving just a little to keep the mixture moist and flavorful.
- Combine Vegetables and Herbs: Add the diced tomatoes, finely chopped red onion, minced jalapeño, diced cucumber, diced avocado, and chopped fresh cilantro to the shrimp. Gently toss everything together to combine evenly.
- Season and Chill: Season the ceviche with salt and pepper to taste. Cover and chill in the refrigerator for an additional 10 minutes to let the flavors meld.
- Serve: Serve the shrimp ceviche cold, accompanied by tortilla chips or spooned into crisp lettuce cups for an appealing presentation.
Notes
- To save time, use pre-cooked shrimp and skip the citrus marinating step — simply mix all ingredients together.
- Add diced mango or pineapple for a tropical sweetness that complements the tangy ceviche.
- For added heat, substitute or add serrano peppers instead of jalapeño.
