Description
This Shrimp Ceviche Recipe is a refreshing and zesty Mexican appetizer featuring raw shrimp ‘cooked’ in fresh lime and lemon juice. Combined with diced tomatoes, red onion, cilantro, and optional jalapeño and avocado, this no-cook dish is perfect for a light, flavorful starter served chilled with tortilla chips or tostadas.
Ingredients
Scale
Shrimp and Marinade
- 1 pound raw shrimp, peeled, deveined, and chopped into small pieces
- 1/2 cup fresh lime juice
- 1/2 cup fresh lemon juice
Vegetables and Seasonings
- 1/2 cup diced tomatoes
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Additions and Serving
- 1 avocado, diced (optional)
- Tortilla chips or tostadas for serving
Instructions
- Marinate the Shrimp: Place the chopped shrimp in a glass or ceramic bowl and pour the fresh lime and lemon juice over them. Stir to coat the shrimp evenly and ensure they are fully submerged in the citrus juice. Cover the bowl and refrigerate for 30 to 45 minutes, allowing the shrimp to turn opaque and become ‘cooked’ by the acidity.
- Prepare the Ceviche Mix: Remove the bowl from the refrigerator and optionally drain any excess citrus juice. Add the diced tomatoes, finely chopped red onion, chopped cilantro, and the jalapeño if using. Season with salt and black pepper, then gently fold the ingredients together to combine flavors.
- Add Avocado and Chill: If desired, gently fold in the diced avocado to add creaminess to the ceviche. Cover again and chill the mixture for an additional 5 minutes to let the flavors meld.
- Serve: Serve the shrimp ceviche immediately, paired with tortilla chips or tostadas for a delicious, refreshing appetizer.
Notes
- Use fresh, high-quality raw shrimp for the best flavor and texture.
- Adjust the amount of jalapeño based on your preferred spice level or omit it if you want it mild.
- This ceviche is best consumed the same day to enjoy maximum freshness and flavor.
- The citrus juice ‘cooks’ the shrimp by denaturing the proteins, so no heat is required.
