This ceviche recipe is so flavorful from shrimp, tomatoes, cucumber, red onion, avocado, cilantro and fresh lime juice. Serve for a light summer meal or as an easy appetizer with tortilla chips!
Prep Time: 10 minutesminutes
Marinate: 1 hourhour15 minutesminutes
Total Time: 1 hourhour25 minutesminutes
Servings: 6
Ingredients
1poundmedium (raw or cooked) shrimp, peeled, deveined and tails removed
½cuplime juice(4 limes)
¼cup lemon juice(1-2 lemons)
1cuproma tomatoes, diced (2 medium roma tomatoes)
½cupchopped red onion
½cupchopped cilantro
1mediumjalapeno, seeded for less heat, diced
½teaspoonKosher salt, plus more to taste
¼teaspoon ground black pepper, plus more to taste
1 ½cupscucumber, peeled and diced (about 1 medium cucumber)
1mediumavocado, diced
Serve with: Calamata juice, Salsa, Hot sauce, Tortilla chips or Tostadas
Instructions
Chop shrimp into 1/2-inch pieces and transfer to a medium bowl. Stir in the lime juice and lemon juice. Marinate in the refrigerator 1 hour.
Stir in the tomatoes, onion, cilantro, jalapeno, salt, and pepper. Cover and chill 15 minutes.
Stir in cucumber and avocado just before serving. Strain off some of the juice, if desired. Serve with calamata juice, hot sauce, tortilla chips, or tostadas.
Notes
Cooking shrimp: If you prefer to cook your shrimp slightly, bring a pot of water to a boil. Fill a glass bowl with ice water. Add shrimp to boiling water and cook 1 minute, or until pink and opaque. Drain and transfer to ice water. Let sit a few minutes to cool. If cooking, you only need to marinate with the juices for 15 minutes.Variations: You can easily add or swap out the ceviche ingredients to your tastes. Switch up the seafood, add more spice, or even make it fruity – get creative!
Seafood: If you prefer fish to shrimp or shellfish, you can swap for lean white fresh fish (mahi-mahi, cod, tilapia, snapper, sea bass, salmon, halibut). Use only sashimi-grade fish that is safe for raw consumption or cook through and cut into chunks.
Feeling adventurous? Some people enjoy ceviche with scallops, squid, or octopus! I don't know if I'm some people yet. Let me know how it goes if you try that!
Vegetables: Try adding chopped radishes, corn, green onions, or chopped bell peppers for added crunch.
Flavor boost: Try adding olives, coriander, or chilli, for a salty, savory, and spicy element.
Fruit: To add a tropical flair to the ceviche, leave out the tomato and add some chopped mango or pineapple.
Spice level: Want more spice? Use a serrano pepper in place of the jalapeno.
Storage: I like to serve my ceviche once it’s ready, but it should keep for 1 day in the refrigerator in an airtight container. Remember to only add the avocado and cucumber right before serving.