Shrimp Ceviche
Shrimp, cucumbers, tomato, avocado, jalapeño, and red onion are marinated in fresh citrus juice. Serve with tortilla chips or warm corn tortillas.
Servings: 6 servings
Ingredients
- 1 1/2 pounds peeled and deveined cooked shrimp, frozen or fresh
- 2 tomatoes, seeds removed and diced
- 1 cup diced Persian or English cucumbers
- 1/3 cup diced red onion
- 1 jalapeño, seeds and vein removed and finely diced
- 1 avocado, peeled and diced
- 1/2 cup cilantro leaves, chopped
- 1/4 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lime juice
- 1/4 cup fresh squeezed lemon juice
- Salt and freshly ground black pepper to taste
- Hot sauce to taste, optional
Instructions
- Cut the shrimp into bite sized pieces and add them to a large serving bowl. Add in the diced tomatoes, cucumbers, red onion, jalapeño, avocado, and cilantro.
- Combine the citrus juices in a glass measuring cup and then pour them over the shrimp mixture. Season with salt and pepper and add hot sauce if desired. Stir everything together until coated. Taste for seasoning.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
- I like to let the ceviche marinate in the citrus juice for at least 30 minutes and up to 4 hours for the best flavor.
- If you're making this a few hours in advance and are worried about the avocado browning, mix it in right before serving.
- See notes in the blog post regarding using raw shrimp.
Nutrition
Calories: 166kcal | Carbohydrates: 10g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 160mg | Sodium: 724mg | Fiber: 3g | Sugar: 3g