Soy-Free Classic Shrimp Ceviche
Delight in the refreshing flavors of this Soy-Free Classic Shrimp Ceviche, a vibrant and healthy dish that’s perfect for warm-weather dining. Featuring juicy, lime-cured shrimp combined with crisp cucumber, creamy avocado, zesty red onion, and a hint of spice from fresh jalapeño, this ceviche is a symphony of textures and flavors. The recipe is naturally soy-free and emphasizes fresh, wholesome ingredients like Roma tomatoes and cilantro, lightly dressed with extra virgin olive oil. Quick to prepare in just 20 minutes (with an additional chilling time for the shrimp to "cook" in citrus), it’s an elegant appetizer or light meal that pairs perfectly with crunchy tortilla chips. Whether you’re hosting a summer gathering, looking for a light seafood dish, or simply craving bold, clean flavors, this ceviche is sure to impress.
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1.5 cups fresh lime juice
- 0.5 medium red onion, finely diced
- 2 Roma tomatoes, diced
- 1 jalapeño pepper, seeds removed and finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 avocado, diced
- 0.5 cucumber, peeled and diced
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- (optional, for serving) tortilla chips
Instructions
Cut the raw shrimp into bite-sized pieces and place them in a glass or ceramic bowl (avoid metal bowls as they can react with the lime juice).
Pour the lime juice over the shrimp, ensuring that the shrimp is fully submerged. Cover the bowl with plastic wrap and refrigerate for about 30 to 60 minutes, or until the shrimp turns opaque and is 'cooked' by the citrus juice.
Once the shrimp is 'cooked' through, drain off most of the lime juice, leaving a little in the bowl for moisture.
Add the diced red onion, diced Roma tomatoes, chopped jalapeño, chopped cilantro, diced avocado, and diced cucumber to the bowl with the shrimp.
Sprinkle the salt and black pepper over the mixture, then add the extra virgin olive oil. Gently toss all the ingredients together until well combined.
Taste and adjust the seasoning as necessary, adding more salt or lime juice to suit your preferences.
Cover and refrigerate the ceviche for an additional 30 minutes to allow the flavors to meld. This resting period is optional if you’re pressed for time.
Serve the ceviche chilled with tortilla chips for scooping, if desired.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 17.0 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3161 mg | 67% | |
*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.
