Description
This Easy Shrimp Ceviche Recipe is a refreshing and vibrant appetizer featuring tender shrimp marinated in fresh citrus juices with crisp vegetables and creamy avocado. Perfect for warm weather or as a light snack, this dish combines bright flavors and simple ingredients for a quick, no-cook meal after a brief poaching step.
Ingredients
Scale
Main Ingredients
- 1 pound shrimp (20/24 count, peeled, deveined, tails removed)
- ½ cup fresh lime juice
- 2 tablespoons fresh lemon juice
- ¼ cup fresh orange juice
- 2 tablespoons olive oil
- ½ teaspoon salt (to taste)
Vegetables and Herbs
- ½ cup red onion (finely diced)
- 1 jalapeño (seeded, finely diced)
- 1 cup tomatoes (finely diced)
- 1 cup seedless cucumber (finely diced)
- 1 cup avocado (finely diced)
- ½ cup cilantro (finely chopped)
Instructions
- Boil Shrimp: Bring a large pot of water to a boil. Add shrimp and cook for 1-2 minutes, or until the shrimp turn light pink and are cooked through.
- Cool and Chop Shrimp: Immediately remove shrimp from boiling water to prevent overcooking. Once cool enough to handle, cut the shrimp into bite-sized pieces.
- Marinate Shrimp: In a large bowl, combine lime juice, lemon juice, orange juice, olive oil, chopped shrimp, and salt. Place in the refrigerator and marinate for 10 minutes to infuse flavors.
- Prepare Vegetables: While shrimp marinates, finely dice the tomatoes, cucumber, red onion, and jalapeño to add texture and freshness to the ceviche.
- Combine Vegetables and Shrimp: Mix the diced vegetables into the marinated shrimp bowl. Return to the refrigerator and marinate for at least another 10 minutes to let flavors meld.
- Add Avocado and Cilantro: Just before serving, gently stir in the diced avocado and chopped cilantro for creaminess and herbal brightness.
- Serve: Serve the shrimp ceviche chilled with baked tortilla chips or over chicken as a delicious, light meal or appetizer.
Notes
- Use fresh citrus juice for best flavor—avoid bottled juices.
- Be careful not to overcook the shrimp; they should be just pink and opaque.
- For spicier ceviche, retain some jalapeño seeds or add extra peppers.
- Leftovers can be stored in the refrigerator for up to 1 day but are best eaten fresh.
- Serve immediately after adding avocado to avoid browning.
