Shrimp Ceviche Recipe
Dive into the zesty, refreshing flavors of Shrimp Ceviche, a vibrant dish packed with marinated shrimp, fresh vegetables, and tangy citrus juices. This no-cook recipe is perfect for hot days, gatherings, or as a light and healthy appetizer.
Equipment
- Large pot (for blanching shrimp)
- Mixing bowl
- Citrus juicer
- Sharp knife
- Cutting board
Ingredients
- 1 pound shrimp peeled, deveined, and tails removed
- 1 cup freshly squeezed lime juice about 6-8 limes
- 1/2 cup freshly squeezed lemon juice about 2-3 lemons
- 1 medium red onion finely chopped
- 1 medium tomato diced
- 1 small cucumber peeled, seeded, and diced
- 1 small jalapeño or serrano pepper finely chopped (optional)
- 1/4 cup fresh cilantro chopped
- Salt to taste
- Optional: 1 avocado diced, for garnish
Instructions
- Prepare the Shrimp:
- Bring a large pot of salted water to a boil.
- Add the shrimp and cook for 1-2 minutes, just until they turn pink and opaque. Immediately transfer the shrimp to an ice bath to stop the cooking process.
- Once chilled, dice the shrimp into bite-sized pieces.
- Marinate the Shrimp:
- Place the shrimp in a mixing bowl. Pour the lime and lemon juices over the shrimp, ensuring they are fully submerged.
- Cover the bowl and refrigerate for 20-30 minutes to allow the shrimp to soak up the citrus flavors.
- Combine Ingredients:
- Drain excess citrus juice, leaving a small amount for flavor.
- Add the onion, tomato, cucumber, jalapeño (if using), and cilantro to the shrimp. Gently mix to combine.
- Season with salt to taste.
- Serve:
- Spoon the shrimp ceviche into a serving bowl or individual cups. Garnish with diced avocado if desired.
- Serve chilled with tortilla chips, tostadas, or crackers.