Shrimp Ceviche
Bursting with vibrant flavors and fresh ingredients, Shrimp Ceviche is the ultimate no-cook dish that’s perfect for warm-weather dining. This light and zesty recipe combines tender, citrus-cured shrimp with a medley of crisp cucumbers, juicy Roma tomatoes, sweet red onions, and spicy jalapeños, all tossed in a refreshing lime and lemon juice blend. Finished with creamy avocado, aromatic cilantro, and a drizzle of olive oil, this ceviche is equal parts refreshing and satisfying. Ready in just 25 minutes, it’s an ideal appetizer or snack that pairs beautifully with tortilla chips or crunchy tostadas. Whether you're hosting a summer gathering or craving something fresh, this easy Shrimp Ceviche is guaranteed to impress.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 1 cup lime juice (freshly squeezed)
- 0.25 cup lemon juice (freshly squeezed)
- 2 medium Roma tomatoes (diced)
- 0.5 cup red onion (finely diced)
- 1 medium cucumber (peeled, seeded, and diced)
- 1 medium jalapeño (seeded and finely chopped)
- 0.25 cup cilantro (chopped)
- 1 medium avocado (diced)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the raw shrimp under cold water and pat dry with paper towels.
Cut the shrimp into small bite-sized pieces, about 1/2 inch each.
In a large glass or stainless-steel bowl, combine the shrimp, lime juice, and lemon juice. Make sure the shrimp is fully submerged in the citrus juice.
Cover the bowl tightly with plastic wrap and refrigerate for 20-30 minutes, or until the shrimp turns opaque and appears cooked by the acidity of the citrus.
While the shrimp marinates, prepare the vegetables: dice the tomatoes, finely dice the red onion, peel and dice the cucumber, finely chop the jalapeño, and chop the cilantro.
Once the shrimp is done, drain about half of the citrus juice from the bowl to avoid excessive liquid in the ceviche.
Add the diced tomatoes, red onion, cucumber, jalapeño, and cilantro to the bowl with the shrimp. Gently toss to combine.
Drizzle the olive oil over the mixture and season with salt and black pepper to taste. Stir everything together gently.
Carefully fold in the avocado cubes to avoid mashing them.
Taste and adjust the seasoning, if needed, with additional salt, pepper, or lime juice.
Serve immediately with tortilla chips, tostadas, or on its own as a refreshing appetizer.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 21.1 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3443 mg | 73% | |
*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.
