Shrimp Ceviche
User Reviews
5
Shrimp Ceviche
Description
This Shrimp Ceviche features shrimp that are briefly cooked in boiling salted water with lime juice, ensuring they maintain a tender texture. The shrimp are cooled, drained, and cut into bite-sized pieces before being added to a mixture of marinated red onion in fresh lime juice, chopped cilantro, quartered tomatoes, diced jicama, and chopped jalapeño. The combination creates a balance of citrus tang, mild heat, and crunchy freshness.
Avocado is diced and tossed in lime juice separately to prevent browning and then mixed in with the shrimp and vegetables just before serving. Optional ketchup adds a subtle twist reminiscent of cocktail sauce. The ceviche is served immediately, making it a crisp, cooling dish ideal as an appetizer or light meal, often accompanied by tortilla chips or slices of lime.
The recipe notes suggest using precooked frozen shrimp if desired; add it at the end to avoid overcooking in the citrus. Jicama adds a distinctive crisp texture contrasting with the soft shrimp and creamy avocado. The dish's flavor and texture come from the fresh lime marinade and the freshness of the vegetables.
Ingredients
- ½ cup lime 2 tablespoons freshly squeezed juice
- 1 red onion chopped, small
- 1 lb Shrimp 41/50 count peeled and deveined, raw
- ⅓ cup cilantro chopped, fresh
- 1 cup grape tomato quartered, or cherry tomato
- 1 cup jicama cucumber or sweet bell peppers can be subbed, peeled and diced
- 1 jalapeño seeded and chopped
- 1 avocado semi-firm
- ½ tsp kosher salt
- ketchup to taste, optional, 1-2 tablespoons
- tortilla chips street taco corn tortillas, or lime slices for serving
Instructions
- Mix and Chill: In a medium bowl, combine 1/2 cup fresh lime juice with the red onions. Mix well, cover, and chill at least 1 hour.
- Cook Shrimp: In a large pot, bring well salted water to a boil. Add 2 TB lime juice. Cook shrimp for a few seconds only – just until they start turning opaque. Immediately remove with a slotted spoon and transfer to a colander. Rinse with cool water and drain well. Once drained shrimp is cool, use paper towels to pat-dry excess water from shrimp and cut into bite-size pieces. Set aside.
- Combine: To the bowl with red onion/lime mixture, add cilantro, tomatoes, jicama or other veggies, and kosher salt. Toss gently to coat, and cover/chill until ready to serve.
- Toss and Serve: When ready to serve, dice the avocado and sprinkle with fresh lime juice to coat. Toss avocado and shrimp into the red onion mixture. Toss gently to coat well. If needed, add kosher salt to taste. Add ketchup, if desired, for a bit of “cocktail shrimp” flavor. Serve immediately with lime slices and tortilla chips.
Notes
- Precooked frozen shrimp can be used by thawing thoroughly, removing tails, slicing into smaller pieces, and adding at the end to avoid overcooking in the lime juice.
- Grape or cherry tomatoes are recommended for their natural sweetness compared to larger tomatoes.
- Jicama provides a crisp and slightly sweet contrast, but peeled cucumber or sweet bell peppers can be substituted.
- Fresh lime juice preserves the bright acidity essential to the ceviche's flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 8.6g | 3% |
| Protein | 16.6g | 33% |
| Fat | 6.4g | 10% |
| Cholesterol | 121.6mg | 41% |
| Sodium | 96.5mg | 4% |
| Fiber | 3.7g | 15% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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