Easy Shrimp Ceviche
This Easy Shrimp Ceviche recipe features fresh shrimp, citrus juices, and vegetables, perfect for a light meal or appetizer.
Equipment
- large pot
- large bowl
- knife
- cutting board
Ingredients
Shrimp and Vegetables
- 1 pound peeled and deveined raw medium shrimp thawed if frozen
- ¼ cup freshly squeezed lemon juice from 2 lemons
- ¼ cup freshly squeezed lime juice from 2 to 3 limes
- 2 medium tomatoes seeded and chopped
- ½ small red onion finely chopped
- 1 medium jalapeño seeded and finely chopped (about 3 tablespoons)
- ½ cup chopped fresh cilantro leaves and tender stems
- ½ teaspoon kosher salt
- 1 medium avocado
Serving Options
- Tostadas or tortilla chips for serving (optional)
Instructions
Cooking the Shrimp
- 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, about 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
Combine Ingredients
- Chop the shrimp into ½-inch pieces and place in a large bowl. Add lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
Serve
- Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips if desired.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg
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