Shrimp Ceviche Cocktail
Dive into the vibrant, zesty world of coastal cuisine with this refreshing Shrimp Ceviche Cocktail! Perfect for summer gatherings or as a light appetizer, this recipe pairs tender, citrus-marinated shrimp with a medley of fresh ingredients like diced Roma tomatoes, crisp cucumber, creamy avocado, and a hint of jalapeño heat. The shrimp are first briefly blanched to lock in their juiciness before being "cooked" in a tangy blend of lime and lemon juice for a bright, citrusy flavor. Finished with finely chopped cilantro and a touch of salt and pepper, this ceviche is served chilled, making it the ultimate crowd-pleaser. Scoop it up with crunchy tortilla chips or buttery saltine crackers for the perfect bite of tropical-inspired bliss. Ready in just 45 minutes, this easy shrimp ceviche recipe is a showstopper for any occasion.
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Recipe Information
Ingredients
- 1 lb Raw shrimp (peeled and deveined)
- 6 Limes (juiced)
- 1 Lemon (juiced)
- 4 Roma tomatoes (diced)
- 1 Red onion (finely chopped)
- 0.5 cup Cilantro (chopped)
- 1 Jalapeño (seeded and finely minced)
- 1 Cucumber (peeled, seeded, and diced)
- 1 Avocado (diced)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 bag Tortilla chips or saltine crackers (for serving)
Instructions
Bring a pot of salted water to a boil. Add the shrimp to the boiling water and cook for 1-2 minutes, just until they turn pink and opaque. Immediately transfer the shrimp to a bowl of ice water to stop the cooking. Drain and pat dry.
Chop the shrimp into bite-sized pieces and place them in a large mixing bowl.
Add the lime juice and lemon juice to the shrimp, ensuring the shrimp are fully submerged. Cover and refrigerate for 30 minutes to let the citrus 'cook' the shrimp further.
While the shrimp marinates, prepare the vegetables: dice the tomatoes, finely chop the red onion, mince the jalapeño, dice the cucumber, and chop the cilantro.
Once the shrimp is done marinating, drain off most of the citrus juice, leaving about 2-3 tablespoons in the bowl.
Add the tomatoes, onion, cucumber, cilantro, jalapeño, and avocado to the shrimp. Sprinkle with salt and black pepper. Gently fold to combine, being careful not to mash the avocado.
Taste the mixture and adjust seasoning with additional salt, pepper, or lime juice, if needed.
Serve the shrimp ceviche cocktail chilled in individual glasses or bowls with tortilla chips or saltine crackers on the side for dipping.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 22.2 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3999 mg | 85% | |
*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.
