Mexican Ceviche
Dive into the vibrant flavors of Mexico with this refreshing Mexican Ceviche recipe! Made with tender shrimp "cooked" in tangy lime and lemon juice, this dish bursts with freshness from crisp cucumber, juicy roma tomatoes, zesty red onion, and fragrant cilantro. Spiced with a touch of jalapeño or serrano pepper and tossed with creamy avocado, it’s the perfect balance of zest, heat, and texture. Ready in under an hour, this no-cook classic is ideal for warm-weather gatherings. Serve it chilled with crunchy tortilla chips or on tostadas for an authentic Mexican culinary experience your guests will love. Perfect for seafood lovers, this gluten-free appetizer is a must-try!
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Recipe Information
Ingredients
- 1 pound fresh raw shrimp (peeled, deveined, and chopped into bite-sized pieces)
- 1 cup fresh lime juice (from about 6-8 limes)
- 0.25 cup fresh lemon juice (from about 2 lemons)
- 3 medium roma tomatoes (chopped)
- 1 medium cucumber (peeled, seeded, and diced)
- 0.5 medium red onion (finely diced)
- 0.5 cup fresh cilantro (chopped)
- 1 medium jalapeño or serrano pepper (seeded and finely minced)
- 2 medium avocado (diced)
- 1 teaspoon salt
- 1 bag tortilla chips or tostadas (optional, for serving)
Instructions
Place the raw shrimp in a non-reactive glass or ceramic bowl. Pour the lime juice and lemon juice over the shrimp, making sure it is fully submerged. Cover and refrigerate for 30 minutes, or until the shrimp turns pink and opaque, 'cooking' in the citrus juices.
While the shrimp marinates, prepare the vegetables. Chop the tomatoes, dice the cucumber and red onion, and mince the jalapeño or serrano pepper. Set aside.
Once the shrimp has finished marinating, drain the excess citrus juices, leaving about 2 tablespoons of liquid in the bowl to retain some flavor.
Add the chopped tomatoes, diced cucumber, red onion, minced pepper, and chopped cilantro to the shrimp. Gently mix to combine.
Season the mixture with salt, tasting and adjusting as needed.
Finally, fold in the diced avocado gently to avoid mashing it.
Serve the ceviche chilled with tortilla chips or atop tostadas. Enjoy your fresh, vibrant Mexican Ceviche!
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 4.9 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1202 mg | 26% | |
*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.
