shrimp ceviche recipe
This refreshing shrimp ceviche is a delightful dish perfect for warm weather. Marinated in citrus juices and mixed with fresh vegetables, it's a light and healthy appetizer or main course.
Equipment
- 1 mixing bowl
- 1 sharp knife
- 1 cutting board
- 1 citrus juicer
- 1 serving dish
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 cup freshly squeezed lime juice About 8-10 limes.
- 1/2 cup diced red onion
- 1 cup diced cucumber
- 1 cup diced ripe tomatoes
- 1/4 cup chopped fresh cilantro
- 1 whole jalapeño, seeded and finely chopped Optional.
- to taste salt
- to taste freshly ground black pepper
Instructions
- Prepare the shrimp by peeling and deveining them. If using large shrimp, cut them into smaller pieces.
- In a mixing bowl, combine the shrimp and lime juice, making sure the shrimp are fully submerged.
- Cover the bowl with plastic wrap and refrigerate for 15-20 minutes, until the shrimp turn pink and opaque.
- While the shrimp are marinating, dice the red onion, cucumber, and tomatoes, and chop the cilantro and jalapeño (if using).
- Once the shrimp are ready, drain off some of the lime juice, leaving a couple of tablespoons.
- Add the diced red onion, cucumber, tomatoes, cilantro, and jalapeño to the shrimp. Mix gently to combine.
- Season with salt and black pepper to taste and adjust according to your preference.
- Serve immediately in a chilled bowl or plate, garnished with additional cilantro if desired.
Notes
You can serve the ceviche with tortilla chips for added crunch.
Ceviche is best enjoyed fresh but can be stored in the refrigerator for a few hours if needed.
Feel free to experiment with other vegetables like bell peppers or avocado for different flavors and textures.