Description
A refreshing and flavorful Shrimp Ceviche recipe made with fresh shrimp and a medley of vegetables, citrus juices, and seasonings. It’s perfect as a light appetizer or snack, full of bright and zesty flavors.
Ingredients
Units
Scale
Shrimp and Marinade
- 1 lb. shrimp, 20/24 count, peeled, deveined, tails removed
- 1/2 cup lime juice, fresh
- 2 Tbsp. lemon juice, fresh
- 1/4 cup orange juice, fresh
- 2 Tbsp. olive oil
- 1/2 tsp. salt, to taste
Vegetables
- 1/2 cup red onion, finely diced
- 1 jalapeño, seeded, finely diced
- 1 cup tomatoes, finely diced
- 1 cup seedless cucumber, finely diced
- 1 cup avocado, finely diced
- 1/2 cup cilantro, finely chopped
Instructions
- Boil the shrimp: Bring a large pot of water to a boil. Add the shrimp to the boiling water and cook for 1-2 minutes, or until the shrimp turn a light pink color and are cooked through. Immediately remove the shrimp so they stop cooking. Once cool enough to touch, cut the shrimp into bite-sized pieces.
- Marinate the shrimp: Combine lime juice, lemon juice, orange juice, olive oil, shrimp, and salt in a large bowl. Marinate in the refrigerator for 10 minutes.
- Prepare the vegetables: While the shrimp are marinating, finely dice the tomatoes, cucumber, onion, and jalapeño.
- Mix the vegetables with the shrimp: Mix the diced vegetables with the marinated shrimp. Marinate in the refrigerator for at least another 10 minutes.
- Add avocado and cilantro before serving: Just before serving, stir in the avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!
Notes
- You can also use smaller or larger shrimp as long as you adjust the boil time accordingly.
- More than one jalapeño may be used for a spicier ceviche.
- Meal Prep and Storage:
- To Prep-Ahead: Shrimp ceviche can be prepared up to a day or two in advance if stored in the fridge, but wait to cut and mix in the cilantro and avocado until ready to serve.
- To Store: Place leftovers in an airtight container with the surface covered by plastic wrap, and store in the refrigerator for up to 2-3 days. The plastic keeps the avocado from being exposed to air and turning brown.
- To Freeze: Given the delicate nature of so many of the ingredients, it is not recommended to freeze shrimp ceviche.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg
