Description
This Shrimp Ceviche recipe is a refreshing and vibrant Mexican appetizer featuring raw shrimp ‘cooked’ in a mix of fresh lime and lemon juices. Combined with crisp vegetables like cucumber, red onion, and tomatoes, and enhanced with cilantro and jalapeño for a perfect balance of flavors, this no-cook dish is light, healthy, and easy to prepare. Ideal served chilled with tortilla chips or tostadas, it’s a zesty treat perfect for warm weather or any occasion.
Ingredients
Scale
Shrimp and Marinade
- 1 pound raw shrimp, peeled, deveined, and cut into small pieces
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
Vegetables and Flavorings
- 1/2 cup red onion, finely chopped
- 1 cup tomatoes, diced
- 1/2 cup cucumber, peeled and diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Optional Additions
- 1 avocado, diced (optional)
- 1 tablespoon olive oil (optional)
Instructions
- Marinate the shrimp: Place the shrimp pieces in a glass or ceramic bowl and pour the fresh lime and lemon juices over them. Cover the bowl and refrigerate for 30 to 45 minutes, allowing the citrus juices to ‘cook’ the shrimp until they turn opaque.
- Drain excess juice: After marinating, drain off most of the citrus juice, leaving a small amount to keep the ceviche moist and flavorful.
- Combine vegetables and seasoning: Add the finely chopped red onion, diced tomatoes, peeled and diced cucumber, chopped cilantro, minced jalapeño, salt, and black pepper to the marinated shrimp. Gently mix all the ingredients until well combined to ensure even distribution of flavors.
- Add optional ingredients: If desired, fold in the diced avocado for creaminess and drizzle with olive oil to enhance richness and texture.
- Chill before serving: Cover the ceviche and refrigerate for an additional 10 to 15 minutes to let the flavors meld and serve chilled. Enjoy with tortilla chips, tostadas, or as a fresh, light appetizer.
Notes
- For extra depth of flavor, add a splash of fresh orange juice or a pinch of smoked paprika to the mixture.
- Adjust the amount of jalapeño according to your preferred spice level to control the heat.
- Ceviche is best consumed the same day it is prepared to ensure freshness and optimal taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (marinating)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
