This fresh and flavorful ceviche recipe is full of shrimp, crunchy veggies, and bright citrus juices. It’s an incredibly quick and easy dish to make at home to serve as an appetizer or a light snack.
Prep Time: 20minutes
Cook Time: 1minute
Total Time: 51minutes
1poundmedium (raw or cooked) shrimp, peeled, deveined and tails removed
1/2cup (4 limes)lime juice
1/4cup (1-2 lemons)lemon juice
1cup (2 medium)roma tomatoes, diced
1/2cupchopped red onion
1mediumjalapeno, seeded for less heat, diced
1/2teaspoonKosher salt, plus more to taste
1/4teaspoon ground black pepper, plus more to taste
1 1/2cups (about 1 medium)cucumber, peeled and diced
Serve with: Calamata juice, Salsa, Hot sauce, Tortilla chips or Tostadas
Chop shrimp into 1/2-inch pieces. Squeeze the lime juice, and lemon juice over top. Let marinate in the refrigerator for 1 hour.
Stir in tomatoes, onion, cilantro, jalapeno, salt, and pepper. Transfer to refrigerator and chill 15 minutes.
Add cucumber and avocado just before serving. Strain off some of the juice, if desired. Serve with calamata juice, hot sauce, tortilla chips or tostada.
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.Seafood: If you prefer fish to shrimp, you can swap lean white fish (mahi mahi, cod, tilapia, snapper) for shrimp. Use only sashimi-grade fish that is safe for raw consumption or cook through and cut into chunks. Spice Level: Want more spice? Use a serrano pepper in place of the jalapeno.