Easy Shrimp Ceviche Recipe
User Reviews
5
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Prep Time
10 mins
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Marinading
20 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
133 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Mexican, International
Easy Shrimp Ceviche Recipe
Description
Easy Shrimp Ceviche Recipe begins by boiling shrimp just until they turn a light pink, ensuring they remain tender. After cooling and cutting into bite-sized pieces, the shrimp marinate in a citrus mixture made from lime, lemon, and orange juices blended with olive oil and seasoned with salt. Fresh vegetables including red onion, jalapeño, tomato, and cucumber add crispness and a blend of flavors when combined with the shrimp. The addition of diced avocado and chopped cilantro just before serving brings creaminess and herbal brightness to the dish.
The ceviche’s balance of citrus acids and fresh ingredients gives it a bright, lightly spiced flavor profile that pairs well with baked tortilla chips or served over chicken for added substance. This dish is served chilled after marinating, allowing the flavors to meld while retaining the crisp texture of the vegetables.
For preparation convenience, this ceviche can be made a day or two ahead. To keep the avocado fresh, add it with the cilantro shortly before serving. Leftovers should be stored in an airtight container with plastic wrap directly on the surface to prevent browning, and the ceviche is best consumed within 2-3 days. Freezing is not recommended due to the delicate ingredients.
Ingredients
- 1 lb. Shrimp 20/24 count, peeled, deveined, tails removed
- ½ cup lime juice fresh
- 2 Tbsp. lemon juice fresh
- ¼ cup orange juice fresh
- 2 Tbsp. olive oil
- ½ cup red onion finely diced
- 1 jalapeño seeded, finely diced
- 1 cup tomato finely diced
- 1 cup cucumber finely diced, seedless
- 1 cup avocado finely diced
- ½ cup cilantro finely chopped
- ½ tsp. salt to taste
Instructions
- Bring a large pot of water to a boil.
- Add shrimp to boiling water and cook for 1-2 minutes, or until shrimp turn a light pink color and are cooked through.
- Immediately remove shrimp so they stop cooking. Once shrimp are cool enough to touch, cut shrimp into bite-sized pieces.
- Combine lime juice, lemon juice, orange juice, olive oil, shrimp and salt in a large bowl. Marinade in the refrigerator for 10 minutes.
- While the shrimp are marinading, finely dice the tomatoes, cucumber, onion, and jalapeño.
- Mix vegetables in with the shrimp. Marinade in refrigerator for at least another 10 minutes.
- Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!
Notes
- Prepare the shrimp by boiling briefly until just cooked to maintain a tender texture.
- Marinate shrimp in citrus juices and olive oil to infuse flavor while chilling in the refrigerator.
- Add avocado and cilantro only before serving to preserve freshness and color.
- Store leftovers in an airtight container with surface covered by plastic wrap to keep avocado from browning; consume within 2-3 days.
- Avoid freezing ceviche due to delicate ingredients.
- Adjust jalapeño quantity for desired spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 563mg | 23% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 19.5mg | 22% |
| Calcium | 91mg | 9% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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