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Easy Shrimp Ceviche Recipe

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3.9 from 12 reviews

A refreshing and zesty Easy Shrimp Ceviche recipe featuring firm shrimp marinated in fresh lemon and lime juices, combined with vibrant tomatoes, jalapeño, red onion, cilantro, and creamy avocado. Perfect as a light appetizer or snack served with tostadas or tortilla chips.

Ingredients

Shrimp and Marinade

  • 1 pound peeled and deveined raw medium shrimp, thawed if frozen
  • 1/4 cup freshly squeezed lemon juice (from 2 lemons)
  • 1/4 cup freshly squeezed lime juice (from 2 to 3 limes)

Vegetables and Herbs

  • 2 medium tomatoes, seeded and chopped
  • 1/2 small red onion, finely chopped
  • 1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
  • 1/2 cup chopped fresh cilantro leaves and tender stems
  • 1/2 teaspoon kosher salt

Additional

  • 1 medium avocado, diced
  • Tostadas or tortilla chips, for serving (optional)

Instructions

  1. Prepare the shrimp: Rinse and pat dry the peeled and deveined raw medium shrimp. If frozen, ensure they are fully thawed before use.
  2. Marinate the shrimp: Place the shrimp in a glass or ceramic bowl and cover with freshly squeezed lemon and lime juices. Stir to combine, ensuring shrimp are fully submerged. Let them marinate for about 2 to 3 minutes; the acidity will slightly “cook” the shrimp, turning them opaque.
  3. Prepare the vegetables: While the shrimp marinate, seed and chop the tomatoes, finely chop the red onion, and seed and finely chop the jalapeño. Also, chop the fresh cilantro leaves and tender stems.
  4. Combine all ingredients: Drain the shrimp from the citrus juice or leave a little for flavor depending on preference. Add tomatoes, red onion, jalapeño, cilantro, and kosher salt to the shrimp. Mix thoroughly to combine flavors.
  5. Add avocado: Gently fold in diced avocado to the ceviche mixture, taking care not to mash it.
  6. Chill and serve: Chill the ceviche in the refrigerator for about 10 to 15 minutes to allow flavors to meld. Serve cold with tostadas or tortilla chips, if desired.

Notes

  • Use fresh shrimp for the best texture; the acid in the lemon and lime juice lightly ‘cooks’ the shrimp but does not fully cook them.
  • Adjust jalapeño amount according to heat preference.
  • For a firmer ceviche, marinate shrimp for less time; for more tender texture, increase marination time slightly but avoid over-marinating.
  • Serve immediately after chilling to preserve avocado freshness and avoid browning.
  • Tostadas or tortilla chips add a nice crunchy contrast when serving.

Find it online: https://bitezly.com/easy-shrimp-ceviche-recipe-2/