Ingredients
1 lb large shrimp, peeled and deveined
1/2 cup fresh lime juice (about 4–5 limes)
1/4 cup fresh lemon juice
1/2 cup red onion, finely diced
1 cup cucumber, diced
1/2 cup Roma tomatoes, seeded and diced
1 jalapeño, seeded and minced
1/2 cup fresh cilantro, chopped
1 large avocado, diced
1 tablespoon extra virgin olive oil
Salt and black pepper to taste
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Immediately transfer the shrimp to an ice bath to stop the cooking process.
Step 2: Once cooled, drain the shrimp and chop them into bite-sized pieces (about 1/2 inch). Place the chopped shrimp in a large glass bowl.
Step 3: Pour the lime juice and lemon juice over the shrimp. Ensure the shrimp is mostly submerged. Let it marinate in the refrigerator for at least 20 minutes.
Step 4: Add the diced red onion, cucumber, tomato, jalapeño, and cilantro to the bowl. Stir gently to combine all the ingredients with the shrimp and juices.
Step 5: Just before serving, gently fold in the diced avocado and drizzle with olive oil. Season with salt and pepper to taste. Serve chilled with tortilla chips.
Notes
For the best results, use the freshest shrimp available. If you prefer raw-cured ceviche, ensure you are using sushi-grade seafood.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers & Snacks
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 185 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 145mg
Keywords: shrimp ceviche recipe, seafood appetizer, healthy shrimp recipe, summer snack, mexican ceviche
