Easy Shrimp Ceviche Recipe
This Easy Shrimp Ceviche Recipe combines fresh shrimp with citrus juices and vegetables for a refreshing dish.
Equipment
- large pot
- large bowl
- knife
- cutting board
Ingredients
Seafood
- 1 pound peeled and deveined raw medium shrimp thawed if frozen
Citrus Juices
- ¼ cup freshly squeezed lemon juice from 2 lemons
- ¼ cup freshly squeezed lime juice from 2 to 3 limes
Vegetables
- 2 medium tomatoes seeded and chopped
- ½ small red onion finely chopped
- 1 medium jalapeño seeded and finely chopped (about 3 tablespoons)
- ½ cup fresh cilantro leaves chopped
- 1 medium avocado diced
Seasoning
- ½ teaspoon kosher salt
Serving Option
- Tostadas or tortilla chips for serving (optional)
Instructions
Cooking
- Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
- Chop the shrimp into ½-inch pieces and place in a large bowl. Add lemon juice, lime juice, chopped tomatoes, red onion, jalapeño, chopped cilantro, and kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Just before serving, dice the avocado, add it to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.
Notes
Ceviche can be made in advance and stays fresh for up to 4 hours in the refrigerator.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 24gFat: 8gSaturated Fat: 1gCholesterol: 170mgSodium: 700mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 25mgCalcium: 50mgIron: 1mg
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