Here’s a fresh and zesty Shrimp Ceviche recipe—light, tangy, and perfect as an appetizer or snack 🍤🍋
🍤 Shrimp Ceviche
Ingredients (serves 4)
- 1 lb raw shrimp, peeled and deveined
- 1 cup fresh lime juice (about 8–10 limes)
- 1/2 cup fresh lemon juice (optional for extra tang)
- 1 small red onion, finely chopped
- 1–2 tomatoes, diced
- 1/2 cucumber, diced (optional)
- 1 jalapeño or serrano pepper, finely chopped (optional, adjust heat)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- Optional: 1 avocado, diced
Instructions
- Cook the shrimp in citrus
- Chop shrimp into bite-sized pieces.
- Place in a glass or ceramic bowl and cover with lime (and lemon) juice.
- Refrigerate 30–60 minutes, stirring occasionally, until shrimp turn opaque and “cook” in the juice.
- Mix vegetables
- While shrimp is marinating, combine onion, tomato, cucumber, jalapeño, and cilantro in a separate bowl.
- Combine
- Drain about half the citrus juice from the shrimp (leave some for flavor).
- Add the vegetables to the shrimp and stir gently.
- Season with salt and pepper.
- Optional additions
- Fold in diced avocado right before serving for creaminess.
- Serve with tortilla chips, tostadas, or in lettuce cups.
💡 Tips
- Keep shrimp pieces small for faster “cooking” in the citrus.
- Use fresh lime juice, not bottled, for the best flavor.
- For extra flavor, add a splash of orange juice or a pinch of cumin.
I can also give a grilled shrimp ceviche version or a tropical fruit variation with mango and pineapple for a sweeter twist. Do you want that version?
