Description
A refreshing and zesty shrimp ceviche recipe where raw shrimp is ‘cooked’ in fresh lime juice, combined with diced tomato, avocado, red onion, cilantro, and jalapeno for a flavorful appetizer or snack. Perfect for serving chilled with tortilla chips, on tostadas, or in tacos.
Ingredients
Scale
Shrimp and Marinade
- 1 pound raw or cooked shrimp (peeled, deveined & tails off)
- 3/4 cup fresh lime juice (6 large limes)
Vegetables and Seasoning
- 1 large tomato (diced)
- 1 large avocado (diced)
- 1/2 cup red onion (minced)
- 1/2 cup cilantro (minced)
- 1 jalapeno (seeded & diced)
- Salt and pepper (to taste, about 1/2 tsp salt recommended)
Instructions
- Thawing Shrimp: If using frozen shrimp, place it in a medium bowl and cover with warm tap water. Let thaw for about 10 minutes to ensure it’s ready for preparation.
- Juicing Limes: While the shrimp thaws, squeeze fresh lime juice from 6 large limes into a large bowl. Avoid using bottled lime juice for best flavor and acidity.
- Preparing Shrimp: Drain the shrimp from the water, gently squeeze out excess moisture, dice the shrimp, and add it to the bowl containing the fresh lime juice.
- Marinating Shrimp: Let the shrimp marinate in the lime juice to ‘cook’ it. Marinate cooked shrimp for 15 minutes, or raw shrimp for 1.5 hours or until the shrimp becomes opaque and pink.
- Preparing Vegetables: While shrimp marinates, dice the tomato, avocado, red onion, cilantro, and jalapeno, placing them into a separate bowl. If using raw shrimp, refrigerate these ingredients. Dice avocado just before combining to prevent browning.
- Combining Ingredients: Add the diced vegetables to the marinated shrimp, stir gently, then season with salt and pepper to taste. Remember to adjust salt last since tortilla chips tend to be salty.
- Serving: Serve the shrimp ceviche chilled with tortilla chips, on tostadas, or inside tacos for a delicious and vibrant dish.
Notes
- Do not use bottled lime juice; fresh lime juice is essential for authentic flavor and proper ‘cooking’ of the shrimp.
- If using raw shrimp, marinate longer (about 1.5 hours) until shrimp turns opaque and pink, indicating it’s fully ‘cooked’.
- Dice the avocado just before serving to avoid browning.
- Adjust salt after tasting with tortilla chips to avoid making the dish too salty.
- Serve ceviche cold for the best refreshing experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes (marination time)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
