Description
This easy shrimp ceviche recipe combines tender shrimp with fresh citrus juices, crunchy vegetables, creamy avocado, and vibrant cilantro for a refreshing and flavorful appetizer. Perfect for summer gatherings or healthy snacking, it’s zesty, light, and comes together in just 30 minutes.
Ingredients
Units
Scale
Shrimp
- 1 lb. shrimp (20/24 count, peeled, deveined, tails removed)
Citrus Marinade
- 1/2 cup fresh lime juice
- 2 Tbsp. fresh lemon juice
- 1/4 cup fresh orange juice
- 2 Tbsp. olive oil
- 1/2 tsp. salt, to taste
Vegetables & Add-Ins
- 1/2 cup red onion, finely diced
- 1 jalapeño, seeded and finely diced (use more for extra heat)
- 1 cup tomatoes, finely diced
- 1 cup seedless cucumber, finely diced
- 1 cup avocado, finely diced
- 1/2 cup cilantro, finely chopped
Instructions
- Cook the Shrimp: Bring a large pot of water to a boil. Add the shrimp and cook for 1–2 minutes, or until they turn a light pink color and are cooked through. Immediately remove the shrimp and transfer them to a bowl of ice water to stop the cooking process. Once they are cool enough to handle, cut the shrimp into bite-sized pieces.
- Marinate the Shrimp: In a large bowl, combine the lime juice, lemon juice, orange juice, olive oil, cooked shrimp, and salt. Stir to coat, then cover and refrigerate to marinate for 10 minutes, allowing the citrus to infuse flavor into the shrimp.
- Prepare the Vegetables: While the shrimp are marinating, finely dice the tomatoes, cucumber, red onion, and jalapeño. Prepare the cilantro and avocado, but set aside the avocado and cilantro for the final step to ensure freshness.
- Combine and Marinate Again: Add the diced vegetables (except the avocado and cilantro) to the marinated shrimp. Mix well, then return the bowl to the refrigerator to marinate for at least another 10 minutes, allowing all the flavors to blend together.
- Finish and Serve: Just before serving, gently fold in the diced avocado and chopped cilantro. Taste and adjust seasoning if needed. Serve chilled, with baked tortilla chips or over chicken for a fresh and vibrant dish.
Notes
- Adjust shrimp cooking time if using smaller or larger shrimp.
- Add extra jalapeño for a spicier ceviche.
- For meal prep, prepare the ceviche up to a day or two in advance, but add avocado and cilantro just before serving.
- Store leftovers in an airtight container covered with plastic wrap to keep avocado from browning; refrigerate up to 2–3 days.
- This recipe is not recommended for freezing due to the delicate ingredients.
Nutrition
- Serving Size: 1/8 of recipe (about 3/4 cup)
- Calories: 145
- Sugar: 2g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 105mg
