Description
Shrimp Ceviche is a refreshing, light, and flavorful dish perfect for a warm day or as an appetizer. The shrimp are typically cooked by marinating in citrus juices, primarily lime and lemon, which “cook” the shrimp while infusing them with zesty, tangy flavors. Diced vegetables like tomatoes, onions, cilantro, and sometimes avocado, are added to the mix, creating a vibrant, colorful dish. The ceviche is seasoned with salt, pepper, and a hint of chili for a touch of heat, offering a perfect balance of freshness and spice. This dish is often served chilled with tortilla chips, crackers, or in lettuce cups for a refreshing, healthy treat.
Ingredients
Scale
For the Shrimp:
- 1 lb fresh shrimp, peeled and deveined: Fresh shrimp works best, but you can use frozen shrimp as long as it’s thawed completely and well-drained.
- 1/2 cup fresh lime juice: Lime juice “cooks” the shrimp and gives the ceviche its signature tangy flavor.
- 1/2 cup fresh lemon juice: Adding lemon juice complements the lime and adds a layer of complexity to the dish.
- 1/2 teaspoon salt: This will season the shrimp and bring out all the fresh flavors.
- 1/2 teaspoon black pepper: A little black pepper gives the ceviche a mild heat.
For the Vegetables:
- 1 small red onion, finely chopped: Red onions add a slight sweetness and a crunchy texture.
- 1 cucumber, peeled, seeded, and diced: The cucumber offers a refreshing crunch and balances the acidity of the citrus.
- 1 large tomato, diced: Tomatoes add juiciness and a slight sweetness to the ceviche.
- 1/2 cup fresh cilantro, chopped: Cilantro is essential for that fresh, citrusy flavor that pairs perfectly with shrimp.
- 1 small jalapeño, finely chopped (optional): Adds a bit of heat to the dish. You can adjust or omit it based on your spice tolerance.
- 1 ripe avocado, diced (optional): Creamy avocado adds richness and smoothness, balancing the tartness of the citrus.
To Serve:
- Tostadas, tortilla chips, or crackers: For dipping and scooping, providing a crunchy contrast to the soft shrimp.
- Extra lime wedges: A garnish for squeezing over the ceviche just before eating.
Instructions
Step 1: Prepare the Shrimp
- Peel and Devein the Shrimp: If your shrimp isn’t already peeled and deveined, remove the shells and the veins. Keeping the tails on adds to the presentation, but you can remove them if you prefer.
- Chop the Shrimp: Cut the shrimp into bite-sized pieces so that they’re easier to mix with the vegetables and marinade.
- Marinate the Shrimp: Place the chopped shrimp in a glass or ceramic bowl. Pour over the fresh lime and lemon juice, ensuring the shrimp are submerged. Cover the bowl and refrigerate it for about 2 hours. During this time, the citrus juice will “cook” the shrimp, turning it pink and opaque.
Step 2: Prepare the Vegetables
While the shrimp is marinating, prepare your vegetables:
- Chop the Veggies: Dice the onion, cucumber, and tomato, and finely chop the jalapeño (if you’re using it). Place everything in separate bowls and set aside.
- Prepare the Avocado: If you’re adding avocado, slice it just before serving to keep it fresh. Toss the diced avocado with a little lime juice to prevent browning.
Step 3: Mix the Shrimp and Vegetables
- Check the Shrimp: After 2 hours, check the shrimp. It should be pink and opaque. If it looks fully “cooked,” you can move on to the next step.
- Mix Everything Together: Drain a bit of the excess citrus juice from the shrimp, but leave a little in the bowl for flavor. Add the chopped onion, cucumber, tomato, jalapeño, and cilantro to the shrimp. Gently toss everything together to combine.
- Season to Taste: Taste the ceviche and adjust the seasoning with salt, pepper, and additional lime juice if needed.
- Add the Avocado: Gently fold in the diced avocado, being careful not to mash it.
Step 4: Serve the Shrimp Ceviche
- Serve Chilled: Ceviche is best served cold, so keep it chilled until you’re ready to serve. Spoon the ceviche into small bowls or a serving dish for a beautiful presentation.
- Pair with Crunchy Snacks: Serve your ceviche with tostadas, tortilla chips, or crackers. The crunch of the chips complements the smooth, tangy ceviche perfectly.
- Garnish: Garnish with extra cilantro and lime wedges. The lime can be squeezed over the ceviche just before eating to add an extra zing of freshness.
- Prep Time: 15-20 minutes
Nutrition
- Calories: 180 kcal
- Fat: 6g
- Carbohydrates: 10g
- Protein: 22g