Shrimp Ceviche
User Reviews
5
Shrimp Ceviche
Description
This Shrimp Ceviche recipe uses peeled and deveined shrimp cut into small pieces and marinated in a blend of fresh lime, lemon, and orange juice. The acid in the citrus juices causes the shrimp to firm up and turn opaque without heat cooking. After the initial marination, the shrimp is drained and mixed with a fresh vegetable medley including seeded tomatoes, finely chopped red onion, cilantro, and diced jalapeño pepper for a slight heat. Salt balances the flavors throughout the ceviche.
The addition of fresh avocado just before serving adds smoothness and richness to contrast the bright citrus and crisp vegetables. Served chilled alongside tortilla chips, this ceviche highlights a balance of citrus acidity, herbaceous freshness, subtle spice, and creamy avocado. The method avoids cooking with heat but relies on proper acid marination times to safely achieve the desired texture and flavor.
Preparation tips include using room-temperature citrus fruits to maximize juice yield and non-reactive bowls to avoid metallic tastes. Adjustments can be made by adding fruit like mango or pineapple for sweetness or substituting some shrimp with firm white fish or seafood variations. Soaking red onion in cold water can also mellow its sharpness if preferred.
Ingredients
- ¾ cup lime juice 180mL, fresh
- ¼ cup lemon juice 60mL, fresh
- ¼ cup orange juice 60mL, fresh
- 1 pound Shrimp peeled and deveined (454g)
- 2 Roma tomato seeded and diced (182g
- ⅓ cup onion 42g, red, finely chopped
- ⅓ cup cilantro 12g, chopped, fresh
- 1 jalapeño seeded and diced (22g)
- ½ teaspoon salt
- 1 avocado diced (175g)
- tortilla chips to serve
Instructions
- Combine the lime, lemon, and orange juice in a medium mixing bowl. Reserve ½ cup of the juice mixture and set aside.
- Cut the shrimp into ½-inch pieces and stir into the juice mixture, pushing down the shrimp so it is covered in the juice. Cover and refrigerate for at least 30 minutes, stirring occasionally, or until the shrimp turns pink and opaque. Strain, discarding the liquid.
- Return the shrimp to the same mixing bowl. Stir in the tomatoes, onion, cilantro, jalapeno, salt, and reserved ½ cup juice mixture. Cover and refrigerate for 30 minutes or up to 4 hours, stirring occasionally. Gently stir in the avocado just before serving. Serve with tortilla chips.
Notes
- Room temperature citrus fruits produce more juice when squeezed, improving the marinade.
- Use glass or non-reactive bowls to avoid off-flavors when marinating with acidic juices.
- Adjust spiciness by including jalapeño seeds or substituting with serrano pepper as desired.
- Optional additions such as diced mango, pineapple, cucumber, or bell pepper can enhance or vary the flavor profile.
- Soaking red onion in cold water reduces its sharp bite if preferred.
- Firm white fish, scallops, or octopus can replace or complement the shrimp for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 433mg | 18% |
| Potassium | 752mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 42mg | 47% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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