Shrimp Ceviche
This shrimp ceviche features fresh shrimp marinated with a vibrant mix of cucumber, red onions, cilantro, avocado, and diced jalapeños. Simple to prepare in just minutes, it bursts with bold, zesty flavors that are sure to delight.
Ingredients
- 2 pounds shrimp either cooked or raw; cooked shrimp is recommended
- 1/2 cup red onion thinly sliced
- 1 jalapeno ribs and seeds removed, minced
- 3/4 cup cucumber diced
- 1 cup Roma tomatoes seeded and diced
- 3/4 cup fresh cilantro leaves chopped
- 1 avocado peeled, pitted, and chopped
- 1/2 cup lime juice increase to 3/4 cup if using raw shrimp
- 1/4 cup lemon juice
- 1/3 cup orange juice
- Salt to taste
- Tortilla chips for serving
Instructions
- For Cooked Shrimp
- In a large bowl, combine the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro, and avocado.
- Pour the lime, lemon, and orange juices over the mixture, and season with salt to taste. Gently toss to ensure everything is evenly coated.
- Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 8 hours. For extended refrigeration, omit the avocado until just before serving. Serve chilled with tortilla chips, if desired.
- For Raw Shrimp
- Place the shrimp in a bowl and add the lime juice and lemon juice. Cover and refrigerate for at least 20 minutes, or until the shrimp turn pink and opaque. Depending on the size of the shrimp, this process may take up to 2 hours.
- Once the shrimp are properly marinated, mix in the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice, and salt. Stir to combine.
- Cover the ceviche and refrigerate for at least 30 minutes, or up to 8 hours. If storing for a longer period, leave out the avocado and add it just before serving. Serve chilled with tortilla chips, if desired.
Notes
Small, bite-sized shrimp are ideal for this dish, although larger shrimp can be used if chopped into pieces.
A mandoline slicer is recommended for finely slicing the red onion.
Remember to allow your ceviche to marinate for at least 30 minutes before serving.
A mandoline slicer is recommended for finely slicing the red onion.
Remember to allow your ceviche to marinate for at least 30 minutes before serving.