Shrimp Ceviche
Made with only a handful of ingredients, this Shrimp Ceviche is a light and fresh dish that everyone will love. Perfect for the hot summer months, this ceviche recipe is an easy no-cook recipe.
Servings 4 to 6 servings
Calories 211kcal
Equipment
- mixing bowl
- Strainer
Ingredients
- ¾ cup fresh lime juice (180mL)
- ¼ cup fresh lemon juice (60mL)
- ¼ cup fresh orange juice (60mL)
- 1 pound shrimp peeled and deveined (454g)
- 2 Roma tomatoes seeded and diced (182g)
- ⅓ cup finely chopped red onion (42g)
- ⅓ cup chopped fresh cilantro (12g)
- 1 jalapeno seeded and diced (22g)
- ½ teaspoon salt
- 1 avocado diced (175g)
- Tortilla chips to serve
Instructions
- Combine the lime, lemon, and orange juice in a medium mixing bowl. Reserve ½ cup of the juice mixture and set aside.
- Cut the shrimp into ½-inch pieces and stir into the juice mixture, pushing down the shrimp so it is covered in the juice. Cover and refrigerate for at least 30 minutes, stirring occasionally, or until the shrimp turns pink and opaque. Strain, discarding the liquid.
- Return the shrimp to the same mixing bowl. Stir in the tomatoes, onion, cilantro, jalapeno, salt, and reserved ½ cup juice mixture. Cover and refrigerate for 30 minutes or up to 4 hours, stirring occasionally. Gently stir in the avocado just before serving. Serve with tortilla chips.
Video
Notes
- To get the most juice out of your lemon, limes, and oranges, bring them to room temperature and roll them underneath your palm on the kitchen counter. This will loosen the juices in the citrus, and you’ll get more juice out of them.
- To prevent any metallic taste in your dish, it’s best to use a glass or non-reactive bowl (stainless steel, ceramic, or plastic). Avoid using aluminum or copper bowls as they can react with citrus.
- You can use a serrano pepper or leave the seeds and membranes intact of your jalapeno pepper to make the shrimp ceviche spicier.
- Feel free to add diced fruit, such as mango or pineapple, for additional sweetness.
- Vegetables such as diced cucumber, red bell pepper, and green onion make for a delicious addition to the ceviche.
- If you find red onion tastes too sharp, you can soak it in some cold water to cut some of the bite.
- You can add to or replace some of the shrimp with firm white fish, scallops, or octopus.
Nutrition
Calories: 211kcal | Carbohydrates: 13g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 433mg | Potassium: 752mg | Fiber: 4g | Sugar: 4g | Vitamin A: 514IU | Vitamin C: 42mg | Calcium: 95mg | Iron: 1mg