Easy Shrimp Ceviche Recipe
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This easy-to-make seafood ceviche recipe combines shrimp marinated in citrus juice with a colorful mix of vegetables. The key to a great ceviche is allowing the shrimp to “cook” in the lime and lemon juices until they turn opaque and pink, while the vibrant vegetables add a satisfying crunch. This ceviche is ready to serve after a short chill in the refrigerator, beautifully garnished with diced avocado.
Follow these simple steps to create a delicious shrimp ceviche that will impress your family and friends.
Ingredients:
- 1 pound large shrimp, peeled, deveined, and tails removed
- Juice of 2 limes
- Juice of 2 lemons
- 1/2 red onion, finely chopped
- 1-2 jalapeños, veins and seeds removed, minced
- 2 medium tomatoes
- 1 cup diced cucumber
- 1/2 cup chopped cilantro
- Salt, to taste
- Avocado, diced
Instructions:
- Cut the shrimp into half-inch pieces to ensure they marinate evenly. Place them in a non-reactive bowl.
- Combine the lime and lemon juices in a bowl, then pour them over the shrimp, ensuring they’re fully covered. Cover the bowl and refrigerate for 20-30 minutes or until the shrimp turn opaque and pink.
- While the shrimp are marinating, mix the red onion, jalapeños, tomatoes, cucumber, and cilantro in a separate bowl. Season with salt to taste.
- Once the shrimp are marinated, add them to the vegetable mixture. If needed, adjust the seasoning with more salt or citrus juice.
- Refrigerate the ceviche for at least 30 minutes to let the flavors blend.
- Serve the ceviche chilled, garnished with diced avocado.
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Easy Shrimp Ceviche Recipe
This easy-to-make seafood ceviche recipe combines shrimp marinated in citrus juice with a colorful mix of vegetables. The key to a great ceviche is allowing the shrimp to “cook” in the lime and lemon juices until they turn opaque and pink, while the vibrant vegetables add a satisfying crunch. This ceviche is ready to serve after a short chill in the refrigerator, beautifully garnished with diced avocado.
Ingredients
- 1 pound large shrimp peeled, deveined, and tails removed
- Juice of 2 limes
- Juice of 2 lemons
- 1/2 red onion finely chopped
- 1-2 jalapeños veins and seeds removed, minced
- 2 medium tomatoes
- 1 cup diced cucumber
- 1/2 cup chopped cilantro
- Salt to taste
- Avocado diced
Instructions
- Cut the shrimp into half-inch pieces to ensure they marinate evenly. Place them in a non-reactive bowl.
- Combine the lime and lemon juices in a bowl, then pour them over the shrimp, ensuring they’re fully covered. Cover the bowl and refrigerate for 20-30 minutes or until the shrimp turn opaque and pink.
- While the shrimp are marinating, mix the red onion, jalapeños, tomatoes, cucumber, and cilantro in a separate bowl. Season with salt to taste.
- Once the shrimp are marinated, add them to the vegetable mixture. If needed, adjust the seasoning with more salt or citrus juice.
- Refrigerate the ceviche for at least 30 minutes to let the flavors blend.
- Serve the ceviche chilled, garnished with diced avocado.
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