5 from 54 votes
Ceviche
This Ceviche recipe features shrimp marinated in freshly squeezed lime and lemon juice combined with diced tomatoes, red onion, cilantro, jalapeno, cucumber, and avocado for a refreshing seafood dish. The shrimp is briefly boiled until just cooked and then chilled before mixing with the citrus and vegetables, resulting in a bright, tangy, and slightly spicy seafood salad. It's commonly served chilled and pairs well with tortilla chips or tostada shells.
Prep Time
20 mins
Cook Time
1 min
Additional Time
30 mins
Total Time
51 mins
Servings:
6
Course:
Appetizer
Cuisine:
Peruvian
Ingredients
- 1 1/4 lbs. Shrimp peeled, deveined and tails removed, medium
- 1/3 cup lime juice fresh
- 1/3 cup lemon juice fresh
- 2 medium Roma tomato diced (1 cup
- 3/4 cup chopped red onion
- 1/2 cup chopped cilantro
- 1 medium jalapeno pepper seeded if preferred for less heat, diced
- salt to taste
- black pepper to taste
- 1/2 medium cucumber peeled and diced (about 1 cup
- 1 medium avocado diced
Instructions
- Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.
- Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.
- Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).
- In a medium non-reactive bowl (you can use the same bowl that was previously filled with ice water) combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.
- Transfer to refrigerator and let rest 30 minutes to 1 hour.
- Toss in cucumber and avocado and serve (if desired you can strain off some of the juices). It's delicious with tortilla chips or over tostada shells.
Cup of Yum
Notes
- Use serrano peppers or add Mexican hot sauce for more spice.
- Lean white fish like cod or snapper can substitute shrimp if cooked thoroughly first.
- Ensure shrimp is fully cooked by boiling just until pink, about one minute.