Description
This zesty shrimp ceviche can be made with raw or cooked shrimp and makes the perfect summertime meal or appetizer. It’s loaded with lime juice, fresh cilantro, tomato, cucumber, avocado, and red onion. The key to making it super flavorful is marinating the shrimp in lime juice and removing the seeds from the tomato and cucumber.
Ingredients
Units
Scale
- 1 lb shrimp (raw or cooked*), peeled and deveined
- 1 1/4 cup lime juice
- 1/2 red onion, minced
- 1/2 jalapeno pepper, minced
- 2 ripe roma tomatoes, hollowed & diced
- 2 Persian cucumbers, peeled, hollowed & diced
- 2 ripe avocados, diced
- 2 tbsp cilantro, minced
- 1 tsp salt
Instructions
- Dice & marinate the shrimp. Dice the shrimp into small bite size pieces and add to a non-reactive* bowl or container. Cover the shrimp completely with the lime juice, adding more if needed. Marinate covered in the fridge until the shrimp is pink and opaque if using raw shrimp, about 2 hours (or 15 minutes if using cooked shrimp).
- Prep remaining ingredients. When the shrimp is nearly done marinating, prep the veggies. Remove the seeds from the tomatoes and cucumbers before chopping everything on a clean cutting board. Combine all remaining ingredients in a bowl.
- Add veggies to the shrimp. Once the shrimp has marinated fully, add the remaining ingredients to the shrimp & lime juice, tossing everything to combine evenly. Add salt to taste.
- Serve & enjoy with tostones, tortilla chips, or tostadas. Garnish with additional cilantro, if desired.
Notes
*If cooking shrimp: bring a pot of water to a boil before adding the shrimp. Cook for 2-3 minutes, or until pink and opaque. Remove from water and transfer to a bowl of ice water to stop them from overcooking.
*Non-reactive: reactive materials can result in altered taste and texture when in contact with acidic foods (like lime juice). To avoid this, I recommend using a glass, ceramic, or plastic bowl or container.
