Shrimp Ceviche Recipe
Bright, refreshing, and packed with citrusy flavor, shrimp ceviche is a perfect appetizer or light meal. It’s a delightful mix of tender shrimp, vibrant vegetables, and creamy avocado, best served chilled with tostadas or tortilla chips.
Equipment
- Large pot
- Large mixing bowl
- Sharp knife
- Cutting board
- Slotted spoon or strainer
Ingredients
- 2 medium tomatoes, seeded and chopped
- 1 lb peeled and deveined raw medium shrimp, thawed if frozen
- ¼ cup freshly squeezed lime juice
- ½ small red onion, finely chopped
- 1 medium avocado
- ½ tsp kosher salt
- ½ cup chopped fresh cilantro leaves and tender stems
- 1 medium jalapeño, seeded and finely chopped
Instructions
- Boil a large pot of salted water over high heat, then turn off the heat.
- Add 1 pound of peeled and deveined medium shrimp to the hot water and poach for 2 to 3 minutes until opaque and just cooked.
- Drain the shrimp and let them cool for about 10 minutes until easy to handle
- .Cut the shrimp into 1/2-inch pieces and transfer them to a large bowl.
- Mix in 1/4 cup each of freshly squeezed lemon and lime juice, along with 2 chopped tomatoes, finely chopped red onion, 1 finely chopped jalapeño, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt.
- Toss everything together.
- Cover the bowl and refrigerate the ceviche for at least 1 hour, allowing the flavors to meld, or up to 4 hours.
- Dice a medium avocado, add it to the bowl just before serving, and gently mix it into the ceviche.
- Serve the ceviche with tostadas or tortilla chips for a crunchy complement.
Notes
- Poach the shrimp carefully to avoid overcooking, as they continue to cook slightly after removal from water.
- Use fresh, high-quality citrus juice for the best flavor. Bottled juice can alter the taste.