Name: Shrimp Ceviche: A Refreshing Delight for Any Occasion Recipe
Prep time: 20 min
Total time: 1 h
Cuisine: Latin American
Ingredients: 1 pound raw shrimp, peeled, deveined, and chopped into bite-sized pieces; 1 cup freshly squeezed lime juice (about 6–8 limes); 1/2 cup freshly squeezed lemon juice (about 2–3 lemons); 1/2 cup diced red onion; 1 cup diced tomatoes; 1/2 cup chopped fresh cilantro; 1 jalapeño, seeded and finely chopped; 1 cucumber, peeled, seeded, and diced; 1 avocado, diced; Salt and black pepper to taste

Description

Shrimp Ceviche is a vibrant and refreshing Latin American appetizer that features raw shrimp ‘cooked’ in citrus juices and combined with fresh vegetables and herbs. This no-cook recipe is perfect for warm weather, offering a zesty, light, and flavorful dish that can be served chilled with tortilla chips, on tostadas, or in lettuce cups. Perfect for any occasion, it delivers a balanced combination of protein, acidity, and fresh ingredients.

Ingredients

Scale

Shrimp and Citrus Marinade

1 pound raw shrimp, peeled, deveined, and chopped into bite-sized pieces
1 cup freshly squeezed lime juice (about 6–8 limes)
1/2 cup freshly squeezed lemon juice (about 2–3 lemons)

Vegetables and Flavorings

1/2 cup diced red onion
1 cup diced tomatoes
1/2 cup chopped fresh cilantro
1 jalapeño, seeded and finely chopped
1 cucumber, peeled, seeded, and diced
1 avocado, diced
Salt and black pepper to taste

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Instructions

Marinate the Shrimp: Place the chopped shrimp in a glass or non-reactive bowl and pour the lime and lemon juices over it, ensuring the shrimp is completely submerged. Cover and refrigerate for 30 minutes to 1 hour, until the shrimp turns opaque and is ‘cooked’ by the citrus acids.
Drain Excess Citrus: Drain most of the citrus juice from the shrimp mixture, leaving a small amount for flavor and moisture.
Add Vegetables and Herbs: Add the diced red onion, tomatoes, chopped cilantro, jalapeño, and diced cucumber to the shrimp. Toss gently to combine all ingredients evenly without mashing the delicate shrimp.
Season the Ceviche: Season the mixture with salt and black pepper to taste, adjusting according to your preference for balance and spice.
Incorporate the Avocado: Just before serving, gently fold in the diced avocado to add creaminess and contrast to the dish.
Serve Chilled: Serve the ceviche chilled, accompanied by tortilla chips, atop tostadas, or in crisp lettuce cups for a refreshing appetizer.

Notes

Ensure shrimp is very fresh for safety, or briefly parboil (1–2 minutes) if unsure about consuming raw seafood.
Adjust the heat by using more or less jalapeño, or substitute serrano peppers for extra spice.
The ceviche is best enjoyed the same day it is made for optimal freshness and flavor.