Shrimp Ceviche
User Reviews
5
Shrimp Ceviche
Description
This Shrimp Ceviche recipe uses cooked or raw shrimp that are combined with thinly sliced red onion, minced jalapeño, diced cucumber, seeded tomatoes, chopped cilantro, and chunks of avocado. The shrimp is cured in a mixture of lime juice, lemon juice, and orange juice, which imparts a citrus acidity that "cooks" the shrimp if raw, or flavors it lightly if pre-cooked. Salt is added to balance the taste.
The combination results in a colorful, crisp, and tangy dish with a mix of textures from the crunchy vegetables and creamy avocado. The citrus juices provide the main flavor dimension, complemented by the mild heat of jalapeño and freshness of herbs.
Shrimp ceviche is typically served chilled with tortilla chips, making it ideal for snacking or a light starter in warm weather.
When making with cooked shrimp, marinate for at least 30 minutes; for raw shrimp, marinate longer until shrimp turns opaque. If storing ceviche for several hours, add avocado just before serving to prevent browning.
Ingredients
- 2 pounds Shrimp cooked or raw (I use cooked)
- 1/2 cup red onion thinly sliced
- 1 jalapeño ribs and seeds removed, then minced
- 3/4 cup cucumber diced
- 1 cup Roma tomato seeded and diced
- 3/4 cup cilantro chopped, leaves
- 1 avocado peeled, seeded and chopped
- 1/2 cup lime juice use 3/4 cup of lime juice if you're using raw shrimp, use 1/2 cup if you're using cooked shrimp
- 1/4 cup lemon juice
- 1/3 cup orange juice
- salt to taste
- tortilla chips for serving
Instructions
For cooked shrimp
- Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro and avocado in a bowl.
- Pour the lime, lemon and orange juice over the shrimp mixture. Add salt to taste. Gently toss to coat.
- Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving. Serve chilled with tortilla chips if desired.
For raw shrimp
- Place the shrimp, 3/4 cup lime juice and lemon juice in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.
- Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.
- Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
- Serve chilled with tortilla chips if desired.
Notes
- Use small, bite-sized shrimp or cut larger shrimp into pieces for easier eating.
- Thinly slice the red onion using a mandoline or a sharp knife to achieve delicate texture.
- Marinate the ceviche for a minimum of 30 minutes to blend flavors; longer marination is possible but add avocado just before serving to keep it fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 46g | 92% |
| Fat | 3g | 5% |
| Cholesterol | 571mg | 190% |
| Sodium | 764mg | 32% |
| Potassium | 283mg | 6% |
| Sugar | 1g | 2% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 339mg | 34% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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