Shrimp Ceviche

The moment you taste this shrimp ceviche, you’ll be transported to a sunny, coastal paradise. The tender shrimp, “cooked” to perfection by the vibrant citrus juices, burst with refreshing flavor. Each bite delivers a delightful crunch from the fresh cucumber and a subtle heat from the jalapeños.

Shrimp Ceviche Recipe

Ingredients:

• 1 pound of fresh shrimp, peeled and deveined
• 1 cup of freshly squeezed lime juice (about 8-10 limes)
• 1 cup of freshly squeezed lemon juice (about 6-8 lemons)
• 1 red onion, finely chopped
• 1 cucumber, peeled, seeded, and diced
• 1-2 jalapeños, seeded and finely chopped
• 2 medium tomatoes, diced
• 1 cup of fresh cilantro, chopped
• 1 avocado, diced
• Salt and pepper to taste
• Tortilla chips or tostadas for serving

Instructions:

1. Prepare the Shrimp: Start by cutting the shrimp into bite-sized pieces. If the shrimp are large, you can cut them into thirds or quarters. Place the shrimp in a large glass or ceramic bowl.
2. Marinate in Citrus Juice: Pour the lime and lemon juice over the shrimp, making sure they are fully submerged. Cover the bowl with plastic wrap and place it in the refrigerator. Let the shrimp marinate for about 30 minutes to 1 hour, or until they turn opaque and pink, indicating they are “cooked” by the acid in the citrus juice.
3. Prepare the Vegetables: While the shrimp are marinating, chop the red onion, cucumber, jalapeños, and tomatoes. Ensure that all the vegetables are finely chopped so they blend well with the shrimp.
4. Combine Ingredients: Once the shrimp are ready, drain off some of the excess citrus juice, leaving just enough to keep the mixture moist. Add the chopped red onion, cucumber, jalapeños, tomatoes, and cilantro to the shrimp. Gently fold everything together until well combined.
5. Season: Taste the ceviche and add salt and pepper as needed. Adjust the seasoning to your preference, considering the natural saltiness of the shrimp and the tanginess of the citrus.
6. Add Avocado: Just before serving, gently fold in the diced avocado to avoid mashing it. The avocado should be ripe but firm to hold its shape in the ceviche.
7. Serve: Serve the shrimp ceviche chilled with tortilla chips or tostadas. It can also be served in small bowls or glasses as a refreshing appetizer.