Description
Shrimp Ceviche is a refreshing Latin American appetizer featuring tender shrimp marinated in fresh lime and lemon juices, mixed with vibrant vegetables like red onion, tomatoes, cucumber, and jalapeño. Finished with creamy avocado and cilantro, this dish is light, healthy, and perfect served chilled with tortilla chips or tostadas.
Ingredients
Scale
Shrimp and Marinade
- 1 pound raw shrimp, peeled and deveined
- 1 cup fresh lime juice
- 1/2 cup fresh lemon juice
Vegetables and Herbs
- 1/2 cup finely diced red onion
- 1 cup diced tomatoes
- 1/2 cup diced cucumber
- 1 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
Finishing Touches
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, diced
Instructions
- Cook the shrimp: Bring a pot of water to a boil and cook the shrimp for 2 to 3 minutes until they turn pink and opaque. Immediately transfer them to an ice bath to stop the cooking process and cool them quickly.
- Prepare the shrimp: Chop the cooled shrimp into bite-sized pieces and place them in a large bowl.
- Marinate the shrimp: Pour the fresh lime and lemon juice over the shrimp pieces. Cover and refrigerate for 15 to 20 minutes to allow the shrimp to absorb the citrus flavors.
- Add the vegetables: After marinating, add the finely diced red onion, tomatoes, cucumber, jalapeño, and chopped cilantro to the bowl with the shrimp.
- Season and mix: Drizzle olive oil over the mixture, then season with salt and black pepper. Gently fold everything together to combine all flavors evenly.
- Add avocado and chill: Just before serving, gently fold in the diced avocado to preserve its shape and texture. Chill the ceviche in the refrigerator for an additional 10 minutes to meld flavors and serve cold.
Notes
- For more intense flavor, let the ceviche marinate longer in the citrus juices.
- Adjust the quantity of jalapeño to control the dish’s heat level.
- Serve with tortilla chips or tostadas to complement the fresh flavors.
