Easy Shrimp Ceviche Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Marinading
20 mins
-
Total Time
30 mins
-
Servings
8 servings
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Calories
133 kcal
-
Course
Main Course, Appetizer, Snacks
-
Cuisine
Mexican, International
Easy Shrimp Ceviche Recipe
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This delicious Mexican Shrimp Ceviche recipe is incredibly quick and easy to make at home! Cooked shrimp, avocado, tomatoes, cucumber, cilantro, and fresh citrus juices marinate together to create a vibrant medley of flavors.
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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 tomatoes finely diced
- 1 cup seedless cucumber finely diced
- 1 cup avocado finely diced
- ½ cup cilantro finely chopped
- ½ tsp. salt to taste
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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
- Meal Prep and Storage
- Shrimp ceviche can be prepared up to a day or two in advance if stored in the fridge, but wait to cut and mix in the cilantro and avocado until ready to serve.
- Place leftovers in an airtight container with the surface covered by plastic wrap, and store in the refrigerator for up to 2-3 days. The plastic keeps the avocado from being exposed to air and turning brown.
- Given the delicate nature of so many of the ingredients, it is not recommended to freeze shrimp ceviche.
- You can also use smaller or larger shrimp as long as you adjust the boil time accordingly.
- More than one jalapeño may be used for a spicier ceviche.
- To Prep-Ahead: Shrimp ceviche can be prepared up to a day or two in advance if stored in the fridge, but wait to cut and mix in the cilantro and avocado until ready to serve.
- To Store: Place leftovers in an airtight container with the surface covered by plastic wrap, and store in the refrigerator for up to 2-3 days. The plastic keeps the avocado from being exposed to air and turning brown.
- To Freeze: Given the delicate nature of so many of the ingredients, it is not recommended to freeze shrimp ceviche.
Nutrition Information
Show Details
Calories
133kcal
(7%)
Carbohydrates
5g
(2%)
Protein
12g
(24%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
142mg
(47%)
Sodium
563mg
(23%)
Potassium
241mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
305IU
(6%)
Vitamin C
19.5mg
(22%)
Calcium
91mg
(9%)
Iron
1.4mg
(8%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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