Hey friends!
Get ready to dive into something fresh and zesty!
Today, I’m excited to share my shrimp ceviche recipe.
It’s light, refreshing, and packed with flavor. Perfect for warm days or a fun get-together!
Plus, it’s super easy to whip up.
Let’s squeeze some lime and get started! 🦐🍋
Possible Ingredient Alternatives
For the citrus juices, a combination of lemon and lime juice can replace all three juices while maintaining the necessary acidity. Use 3/4 cup lemon juice and 1/2 cup lime juice as a substitute. This simplifies the recipe while preserving the dish’s tart flavor profile. Roma or cherry tomatoes can be replaced with diced bell peppers for a crunchier texture and different nutritional profile. Use an equal amount of diced peppers as you would tomatoes. For those who dislike cilantro, fresh parsley or a mixture of parsley and mint can be used as an alternative. These herbs provide a similar fresh flavor without cilantro’s divisive taste. Use the same amount of herbs as called for in the original recipe.
| Preparation Time | 20-30 minutes |
| Cooking Time | 0 minutes |
| Total Time | 60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 5-7 g
- Fat: 18-22 g
- Carbohydrates: 60-65 g
Ingredients
For the ceviche:
- 1 jalapeno (minced, seeds removed for less heat)
- 2 roma tomatoes (seeded and diced into 1/4-inch pieces)
- 1/3 cup fresh cilantro (finely chopped)
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 3/4 cup lime juice (freshly squeezed for best flavor)
- 1/2 tsp sea salt
- 1 lb raw shrimp (peeled, deveined, tails removed, cut into 1/2-inch pieces)
- 1/3 cup red onion (finely diced)
For serving:
- 1 avocado (diced just before serving)
Step 1: Prepare the Citrus Juice and Marinate the Shrimp
Begin by slicing limes, lemons, and an orange to extract their juice.
Measure and combine 3/4 cup of lime juice, 1/4 cup of lemon juice, and 1/4 cup of orange juice in a bowl.
Reserve 1/2 cup of this juice mixture for later use.
Cut the shrimp into half-inch pieces and add them to the remaining juice mixture, ensuring all pieces are covered.
Cover the bowl and refrigerate for 30 minutes.
The shrimp will “cook” in the citrus juice during this time.
Step 2: Prepare the Vegetables
While the shrimp is marinating, dice two Roma tomatoes (or cherry tomatoes) into small pieces, aiming for about 1 cup total.
Finely dice one jalapeno, removing the seeds, and set aside for later.
Finely dice 1/3 cup of red onion (about 1/4 of a normal red onion) and soak it in a bit of the reserved citrus juice to reduce its bite.
Chop at least 1/3 cup of fresh cilantro and set aside.
Step 3: Combine Ingredients
After 30 minutes, drain the shrimp from the citrus juice and add it back to a bowl.
Add the diced jalapeno, tomatoes, red onion, and cilantro to the shrimp.
Sprinkle in 1/2 teaspoon of sea salt and stir to combine all ingredients.
Pour the reserved citrus juice into the mixture and stir again to ensure everything is mixed together.
Step 4: Let the Flavors Meld
Cover the bowl and refrigerate for an additional 30 minutes to allow the flavors to meld and develop.
This extra time will enhance the taste of the final dish.
Step 5: Final Touches and Serve
Dice an avocado and gently fold it into the ceviche mixture just before serving.
Taste the ceviche and adjust the seasoning with additional lime juice, salt, or pepper as desired.
Serve the ceviche with tortilla chips or on tostadas for a delicious, refreshing dish.
