Shrimp Ceviche Recipe
This shrimp ceviche recipe is fresh, zesty, and full of bold flavors. Perfect as an appetizer or light meal, it combines tender shrimp with citrus, avocado, and crunchy vegetables.
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Citrus juicer
- Measuring cups and spoons
- Spoon for mixing
Ingredients
- 1 pound raw shrimp peeled, deveined, and chopped into bite-sized pieces
- ½ cup freshly squeezed lime juice about 4–5 limes
- ½ cup freshly squeezed lemon juice about 2–3 lemons
- 1 medium red onion finely diced
- 1 large tomato diced
- 1 jalapeño or serrano pepper finely chopped (optional, for heat)
- 1 cucumber peeled and diced
- 1 avocado diced
- ½ cup fresh cilantro chopped
- Salt and pepper to taste
- Tortilla chips or tostadas for serving
Instructions
- Cook the Shrimp (Optional):
- If you prefer cooked shrimp, blanch the shrimp in boiling water for 1–2 minutes until pink, then cool in an ice bath. If using raw shrimp, ensure they are very fresh.
- Marinate the Shrimp:
- In a large bowl, combine the shrimp with the lime and lemon juices. Cover and refrigerate for 30–60 minutes, stirring occasionally, until the shrimp turns opaque (if using raw shrimp).
- Prepare the Vegetables:
- While the shrimp marinates, dice the onion, tomato, cucumber, avocado, and pepper (if using). Chop the cilantro.
- Combine Ingredients:
- Once the shrimp is ready, add the onion, tomato, cucumber, jalapeño, and cilantro to the bowl. Toss to combine.
- Season:
- Season the ceviche with salt and pepper to taste. Gently fold in the avocado just before serving to prevent it from becoming mushy.
- Serve:
- Serve chilled with tortilla chips, on tostadas, or in small glasses as an appetizer.