Shrimp Ceviche
User Reviews
4.6
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Prep Time
10 mins
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Marinating Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
305 kcal
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Cuisine
American
Shrimp Ceviche
Description
This Shrimp Ceviche recipe starts by seasoning cleaned, raw shrimp with kosher salt and immersing them in freshly squeezed lime juice to marinate in the refrigerator for 30 to 60 minutes. The acid from the lime juice firms the shrimp’s texture by denaturing the proteins, effectively 'cooking' them without heat.
The ceviche combines the marinated shrimp with diced Roma tomatoes, cubed avocado, finely chopped jalapeno (adjusted for spice level), cucumber, thinly sliced red onion, and minced cilantro. Seasoned further with black pepper and additional salt, the mixture is stirred until evenly combined. The balance of creamy avocado, crisp vegetables, and spicy pepper complements the tangy lime-cured shrimp.
Typically served immediately, ceviche is accompanied by tostados or tortilla chips for scooping. The fresh, chilled dish works well as an appetizer or light meal, featuring contrasting textures and a refreshing citrus flavor.
Leftovers are discouraged as the shrimp continue to 'cook' in lime juice, which can alter the flavor and texture over time.
Ingredients
- 1 pound Shrimp cleaned and deveined (I used 31-40 count), seasoned with kosher salt to taste, fresh, raw
- ½ cup lime juice plus more if desired, freshly squeezed
- 2 Roma tomato diced small
- 1 avocado diced into small hunks, medium
- 1 jalapeno pepper diced very small (remove seeds to make it less spicy; use a serrano chile pepper to make it spicier)
- ½ English cucumber diced small
- ½ red onion sliced into thin strips
- ¼ to ⅓ cup cilantro finely minced, fresh
- 1 to 2 teaspoons kosher salt or as desired
- 1 teaspoon black pepper or as desired, freshly ground
- tostados for serving, or tortilla chips
Instructions
- To a large shallow bowl, add the cleaned shrimp, lime juice, season with salt to tasted, and place in the fridge for 30 to 60 minutes, or until shrimp are as 'cooked' as desired from the lime juice. While waiting, chop the other ingredients.
- To a large bowl add the tomatoes, avocado, jalapeno, cucumber, red onion, cilantro, salt, pepper, and stir to combine.
- Add the shrimp and lime juice to the bowl with the vegetables, stir to combine, and taste to check for seasoning balance. I prefer to add a bit more lime juice and am not shy about adding salt because it's what the ceviche needs to bring out the flavors in everything. Serve immediately.
Notes
- For best freshness, serve the ceviche immediately after preparation.
- The shrimp will continue to "cook" in the lime juice if stored, so leftovers do not retain the ideal texture or flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 305kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 165mg | 55% |
| Sodium | 2104mg | 88% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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