Shrimp Ceviche
Dive into the refreshing flavors of our Shrimp Ceviche! With zesty citrus, crisp vegetables, and tender shrimp, this dish is perfect for a light and flavorful appetizer or a summery snack.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- 1 cup fresh lime juice (about 8–10 limes)
- 1/2 cup fresh lemon juice (about 4 lemons)
- 1/2 cup fresh orange juice (about 2 oranges)
- 1 medium red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Chop the shrimp into small, bite-sized pieces and place them in a large glass bowl.
- Pour the fresh lime, lemon, and orange juices over the shrimp, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or until the shrimp turn opaque and pink.
- Finely chop the red onion and jalapeño. Dice the tomatoes, cucumber, and avocado. Chop the fresh cilantro.
- Once the shrimp are 'cooked' in the citrus juices, drain most of the juice, leaving a little for flavor. Add the red onion, jalapeño, tomatoes, cucumber, and cilantro to the shrimp. Gently stir to combine.
- Season the ceviche with salt and pepper to taste. Just before serving, gently fold in the diced avocado. Serve the shrimp ceviche chilled with tortilla chips.
Nutrition
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 150mg