Description
Shrimp Ceviche is a bright and refreshing Mexican appetizer that features raw shrimp ‘cooked’ in fresh lime and lemon juice, then mixed with crisp vegetables and creamy avocado. Perfect for a light, healthy dish that’s bursting with vibrant flavors and easy to prepare without any heat.
Ingredients
Scale
Shrimp and Marinade
- 1 pound raw shrimp, peeled, deveined, and chopped into small pieces
- 1 cup freshly squeezed lime juice (about 8–10 limes)
- 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
Vegetables and Garnishes
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1 jalapeño, seeded and finely chopped
- 1 cucumber, peeled and diced
- 1 avocado, diced
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Marinate the Shrimp: Place the chopped raw shrimp in a glass bowl and pour the lime and lemon juice over it, ensuring the shrimp is fully submerged. Cover and refrigerate for 30 to 45 minutes, or until the shrimp turns opaque and is ‘cooked’ through by the citrus juice.
- Drain the Shrimp: Once the shrimp is ready, drain most of the citrus juice, leaving a few tablespoons in the bowl for moisture and flavor.
- Add Vegetables and Seasonings: Add the diced tomatoes, finely chopped red onion, jalapeño, cucumber, diced avocado, and chopped cilantro to the shrimp. Season with salt and pepper to taste.
- Combine Gently: Gently toss the mixture to combine all ingredients without mashing the avocado or disrupting the shrimp.
- Chill Before Serving: Refrigerate the ceviche for an additional 10 minutes to allow the flavors to meld before serving.
- Serve: Serve the shrimp ceviche chilled with tortilla chips or inside fresh lettuce cups for a light appetizer.
Notes
- For a shortcut, use pre-cooked shrimp and reduce marinating time to 10 minutes since the shrimp is already cooked.
- Adjust the heat level by adding more jalapeño or swapping it for a milder pepper to suit your taste.
- Always use fresh citrus juice for the best, brightest flavor and optimal shrimp ‘cooking’.
