Classic Shrimp Ceviche
Bright, fresh, and zesty, this **Classic Shrimp Ceviche** is the ultimate no-cook seafood recipe that’s perfect for warm-weather dining. Made with tender shrimp "cooked" in a vibrant blend of freshly squeezed lime and lemon juice, this delightful dish is packed with crisp vegetables like cucumber, tomato, and red onion, as well as a hint of heat from jalapeño. Chopped cilantro and creamy avocado elevate the flavors further, while a drizzle of olive oil ties everything together. Quick and easy to prepare, this ceviche is served chilled to highlight its refreshing, tangy profile. Perfect as an appetizer or a light meal, pair it with tortilla chips or tostadas for a fun and flavorful way to enjoy fresh seafood. Ideal for summer gatherings, this gluten-free, nutrient-packed recipe is a fiesta of flavor in every bite!
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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)
- 0.5 cup red onion (finely diced)
- 1 cup tomato (diced)
- 1 cup cucumber (peeled, seeded, and diced)
- 1 medium jalapeno (seeded and finely chopped)
- 0.5 cup cilantro leaves (chopped)
- 1 medium avocado (diced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Step 1: Prepare the shrimp. If needed, cut the shrimp into bite-sized pieces. Rinse under cold water and pat dry with paper towels.
Step 2: In a large glass or ceramic bowl, combine the prepared shrimp, lime juice, and lemon juice. Ensure the shrimp are fully submerged in the citrus juices to allow even cooking. Cover the bowl with plastic wrap and refrigerate for about 30 minutes, or until the shrimp are opaque in color.
Step 3: While the shrimp are marinating, prepare the remaining ingredients. Finely dice the red onion, dice the tomato, peel, seed and dice the cucumber, seed and finely chop the jalapeno, and chop the cilantro leaves.
Step 4: After the shrimp have 'cooked' in the citrus juices, remove the bowl from the refrigerator. Add the red onion, tomato, cucumber, jalapeno, and cilantro to the shrimp mixture. Gently stir to combine all ingredients.
Step 5: Season the ceviche with salt and black pepper. Pour in olive oil and gently mix to ensure even coating of all ingredients.
Step 6: Just before serving, fold in the diced avocado, taking care to gently incorporate it without mashing.
Step 7: Serve the shrimp ceviche in small bowls or glasses, accompanied by fresh tortilla chips or tostadas if desired. Enjoy immediately!
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 860 mg | 18% | |
*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.
