Shrimp Seviche Ceviche
Dive into the fresh, zesty flavors of Shrimp Seviche Ceviche, a no-cook recipe that’s as vibrant as it is easy to prepare. This dish features tender shrimp “cooked” in a tangy blend of lime and lemon juice, then tossed with a medley of crisp vegetables like Roma tomatoes, cucumber, and red onion, along with a spicy kick from jalapeño. Fresh cilantro and creamy avocado add balance to the bold citrusy notes, while a drizzle of extra virgin olive oil ties everything together. Perfect as an appetizer or light main dish, this ceviche takes just 20 minutes to assemble and is best served chilled with crunchy tortilla chips for scooping. It's a refreshing and flavorful way to enjoy seafood with minimal effort, making it ideal for summer gatherings or a quick, healthy meal.
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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)
- 1 small red onion (finely chopped)
- 1 jalapeño pepper (seeded and finely diced)
- 1 small English cucumber (diced)
- 0.25 cup cilantro (chopped)
- 1 large avocado (diced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 cups tortilla chips (optional, for serving)
Instructions
Start by ensuring the shrimp are peeled and deveined. If the shrimp are large, cut them into bite-sized pieces, about 1/2 inch each.
In a large non-reactive bowl (glass or stainless steel works best), combine the shrimp, lime juice, and lemon juice. Make sure the shrimp are fully submerged in the marinade.
Cover the bowl with plastic wrap and refrigerate for 30-60 minutes, or until the shrimp turn opaque and are fully 'cooked' by the acidity of the citrus juices.
While the shrimp marinates, prepare the vegetables. Dice the tomatoes, finely chop the red onion and jalapeño, dice the cucumber, and chop the cilantro.
Once the shrimp are done marinating, drain off most of the citrus juice, leaving about 1/4 cup in the bowl to retain flavor.
Add the diced tomatoes, red onion, jalapeño, cucumber, and chopped cilantro to the shrimp. Gently toss everything together to combine.
Season the mixture with salt and black pepper. Drizzle in the olive oil and give it another gentle mix.
Right before serving, carefully fold in the diced avocado to avoid mashing it.
Serve immediately with tortilla chips on the side or enjoy it on its own as a light and refreshing dish.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2656 mg | 116% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 21.5 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4016 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.
