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Mexican Shrimp Ceviche
Mexican Shrimp Ceviche is one of the best seafood appetizers of all time. "Cooking" the shrimp (or white fish) in freshly squeezed lime juice produces deeply flavorful shrimp and that is melt-in-your-mouth delicious. If you have the time, fry up the corn tortillas in a little hot oil. It puts it all over the top.
Prep Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 8
Calories: 94 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 1 lb Shrimp peeled and deveined, as fresh as possible.
- 1½ cups fresh lime juice usually from about 3 lbs of fresh limes
- ¼ cup red onion finely chopped
- 2 medium tomatoes cored and roughly diced
- 1 Jalapeño seeds removed and finely chopped
- ½ cup green olives pitted, roughly chopped
- ½ cup cucumber peeled, seeded, and roughly chopped
- ¼ cup cilantro fresh, chopped
- 2 tablespoon extra virgin olive oil
- 1 large avocado peeled, pitted, and roughly chopped
- 2 tablespoon orange juice juice from 1 large orange
- 1 teaspoon kosher salt
- corn tortilla chips for serving
- lime wedges, or wheels for garnish
- hot sauce for serving
Instructions
- Cut the shrimp into bite-sized pieces. Place in a shallow bowl and carefully pour the lime juice over the shrimp (the juice should cover all of the shrimp). Refrigerate for a minimum of 30 minutes and no more than 4 hours.
- Drain the "cooked" shrimp through a sieve. Discard the lime juice.
- Mix the shrimp, red onion, tomatoes, jalapeño, olives, cucumber, and cilantro, in a large serving bowl. Stir in the olive oil.
- Gently mix in the avocado, orange juice, and salt.
- Serve at once with tortilla chips, lime garnish, and hot sauce, if desired.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- We usually allow the shrimp to "cook" for 2 to 3 hours. If you go longer than 4 hours, it will become too strong of a lime taste, and the shrimp will start to break down. If not serving immediately, you can drain the "cooked" shrimp and kept in an air-tight container with a lid in the fridge for up to 24 hours before assembling the ceviche.
- You can also include white fish such as skinless snapper, bass, halibut, or other ocean fish fillets. Cut them into bite-size pieces and submerge them in lime juice.
- Leftover ceviche keeps nicely in the fridge (covered) for several days. For the freshest flavor, assemble the ceviche no more than 2 hours before serving to guests.
Nutrition Information
Calories
94kcal
(5%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
426mg
(18%)
Potassium
232mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
393IU
(8%)
Vitamin C
12mg
(13%)
Calcium
14mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 94
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 426mg | 18% |
| Potassium | 232mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 14mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.