Description
This Shrimp Ceviche is a fresh and vibrant Mexican appetizer featuring raw shrimp ‘cooked’ in tangy lime juice, combined with diced tomatoes, red onion, jalapeño, cilantro, avocado, and optional cucumber. Perfectly chilled and packed with bright flavors, it’s a healthy, low-carb dish ideal for summer or as a light starter.
Ingredients
Scale
Seafood
- 1 pound raw shrimp, peeled, deveined, and chopped
Produce
- 1 cup freshly squeezed lime juice (about 8–10 limes)
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1 jalapeño, seeded and finely minced
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1/2 cup diced cucumber (optional)
Seasonings
- Salt and pepper to taste
Instructions
- Marinate the shrimp: Place the chopped raw shrimp in a glass or non-reactive bowl, then pour the freshly squeezed lime juice over it, ensuring the shrimp is fully submerged. Cover the bowl and refrigerate for 30 to 60 minutes, stirring occasionally until the shrimp turns opaque, indicating it is fully “cooked” by the citrus juice.
- Drain the lime juice: Once the shrimp is ready, drain most of the lime juice from the bowl, leaving a small amount to maintain flavor and moisture.
- Combine the ingredients: Add the diced tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, diced avocado, and optional diced cucumber to the shrimp. Gently stir everything together to combine the flavors evenly without mashing the avocado.
- Season and serve: Season the ceviche with salt and pepper to taste. Serve immediately chilled with tortilla chips, tostadas, or as a topping for lettuce cups for a refreshing and light appetizer.
Notes
- Use only fresh, high-quality shrimp since it is “cooked” in acid rather than heat.
- For quicker preparation, you can substitute pre-cooked shrimp and skip the marinating time.
- Add a splash of orange juice to the marinade for a subtle sweetness and balance of flavors.
