Ceviche De Camaron
Dive into the vibrant, zesty flavors of **Ceviche de Camarón**, a refreshing seafood appetizer that’s as visually stunning as it is delicious. Succulent shrimp are delicately "cooked" in a tangy blend of freshly squeezed lime and lemon juice, creating a bright, citrusy base that perfectly complements the dish’s medley of crisp diced cucumbers, juicy Roma tomatoes, and finely chopped jalapeños. Enhanced with the freshness of cilantro and the creamy indulgence of ripe avocado, this no-cook recipe is a tantalizing showcase of bold, authentic Mexican flavors. Ready in under an hour, this crowd-pleaser is perfect for warm-weather gatherings or as a light, elegant starter. Serve it chilled with crunchy tortilla chips for dipping, and let every bite transport you straight to the shores of coastal Mexico.
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 cup lime juice (freshly squeezed)
- 0.5 cup lemon juice (freshly squeezed)
- 2 medium Roma tomatoes, diced
- 0.5 medium red onion, finely diced
- 1 medium cucumber, peeled, seeded, and diced
- 1 medium jalapeño, finely chopped
- 0.5 cup cilantro, chopped
- 1 large avocado, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 bag tortilla chips (optional, for serving)
Instructions
Rinse the raw shrimp under cold water, then chop into small, bite-sized pieces.
Place the shrimp in a glass or non-reactive bowl and pour the lime and lemon juice over it. Ensure the shrimp is fully submerged in the citrus juices.
Cover the bowl with plastic wrap and refrigerate for 30 minutes, stirring halfway through to ensure even curing. The shrimp will turn pink and opaque as it 'cooks' in the citrus juices.
While the shrimp cures, prepare the vegetables. Dice the tomatoes, red onion, and cucumber; finely chop the jalapeño and cilantro.
Once the shrimp is done curing, remove it from the refrigerator. Do not drain the citrus juices, as they form part of the ceviche's flavor base.
Add the diced tomatoes, red onion, cucumber, jalapeño, and cilantro to the shrimp mixture. Stir to combine.
Gently fold in the diced avocado. Drizzle the olive oil over the mixture and season with salt to taste.
Serve the ceviche chilled, in bowls or martini glasses. Optionally garnish with additional cilantro or a lime wedge.
Serve with tortilla chips on the side for dipping.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3748 mg | 163% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 20.9 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4050 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
