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Shrimp Ceviche

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This bright and zesty shrimp ceviche combines citrus-marinated shrimp with crunchy vegetables, creamy avocado, and a touch of spice. It’s perfect as a light appetizer or a refreshing main dish. Quick, easy, and packed with vibrant flavors!

Ingredients

Scale

For the Ceviche:

  • 130g shrimp meat (poached or raw, marinated in lime juice)
  • ½ medium red onion, diced
  • ½ medium cucumber, diced
  • 1 medium Roma tomato, diced
  • ¼ avocado, diced
  • 1 small or medium jalapeño, finely chopped
  • ¼ cup cilantro, chopped
  • 1 red chili, finely chopped
  • 1 green chili, finely chopped

Optional Add-Ins:

  • ¼ red bell pepper, diced
  • ¼ green bell pepper, diced
  • ¼ yellow bell pepper, diced

For the Dressing:

  • 4 tbsp freshly squeezed lemon and lime juice
  • 3 tbsp olive oil
  • 3 tbsp hot sauce (adjust to taste)
  • Salt and freshly ground black pepper, to taste

Instructions

Step 1: Prepare the Shrimp

  1. If using raw shrimp, marinate it in fresh lime juice for 30-40 minutes until fully opaque. Alternatively, poach raw shrimp in salted boiling water for 2-3 minutes, transfer to an ice bath, and dice into bite-sized pieces.
  2. For pre-cooked shrimp, simply dice into small pieces.

Step 2: Chop and Prep the Vegetables

  1. Dice the red onion, cucumber, Roma tomato, and avocado into uniform sizes.
  2. Chop the cilantro, jalapeño, and optional bell peppers for added crunch and color.
  3. For extra heat, finely dice red and green chilies.

Step 3: Make the Dressing

  1. In a mixing bowl, whisk together lemon and lime juice, olive oil, hot sauce, salt, and black pepper. Adjust seasoning to your taste.
  2. Ensure the dressing is smooth and tangy.

Step 4: Combine Ingredients

  1. In a large bowl, mix the shrimp with the chopped vegetables and cilantro.
  2. Pour the dressing over the mixture and gently toss to coat everything evenly.

Step 5: Chill and Serve

  1. Cover and refrigerate for 15-20 minutes to allow the flavors to meld.
  2. Serve cold with tortilla chips, crackers, or tostadas for dipping.

Notes

Serving Suggestions:

  • Garnish with fresh cilantro, lime wedges, or a drizzle of hot sauce.
  • Pair with a crisp salad or a refreshing cocktail for a complete meal.

Tips & Tricks:

  1. Use freshly squeezed citrus juice for the best flavor.
  2. For a vegan twist, replace shrimp with diced hearts of palm or mushrooms.
  3. Adjust the chilies and hot sauce to suit your preferred spice level.

Storage & Reheating:

  • Store in an airtight container in the fridge for up to 1 day.
  • Ceviche is meant to be served cold and should not be reheated.

Find it online: https://recipesh.com/shrimp-ceviche/