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Tender shrimp 'cooked' in a zesty lime marinade, tossed with fresh cilantro, spicy jalapeño, and creamy avocado. This California-style ceviche is a refreshing, no-cook appetizer perfect for warm days.
Prepare and Marinate the Shrimp
Prepare the Vegetables
Combine and Season
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Tender shrimp 'cooked' in a zesty lime marinade, tossed with fresh cilantro, spicy jalapeño, and creamy avocado. This California-style ceviche is a refreshing, no-cook appetizer perfect for warm days.
This california recipe takes 45 minutes to prepare and yields 4 servings. At 369.76 calories per serving with 38.15g of protein, it's a beginner-friendly recipe perfect for lunch or snack or appetizer.
Add Avocado and Serve
Replace shrimp with a firm white fish like halibut, sea bass, or snapper, cut into 1/2-inch cubes. You can also use bay scallops.
Add 1/2 cup of diced mango or pineapple for a sweet and tangy tropical twist.
Mix in 1/2 cup of finely diced jicama or bell peppers for added texture and color.
For more heat, use a serrano or habanero pepper instead of jalapeño, or add a few dashes of your favorite hot sauce.
Shrimp provides high-quality, lean protein, which is essential for muscle repair, immune function, and promoting a feeling of fullness.
Avocado is an excellent source of monounsaturated fats, which support heart health by helping to reduce bad cholesterol levels and providing essential fatty acids.
The generous amount of fresh lime juice provides a significant dose of Vitamin C, a powerful antioxidant that supports the immune system and skin health.
Ingredients like onion, cilantro, jalapeño, and tomatoes are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Yes, it's very healthy. It's packed with lean protein from the shrimp, healthy fats from avocado, and vitamins from the fresh vegetables and lime juice. It's naturally low in carbs and calories, making it a great light meal or appetizer.
A typical serving of this shrimp ceviche (about 1.5 cups) contains approximately 350-400 calories, primarily from the shrimp and avocado. The exact number can vary based on the size of the avocados used.
The shrimp is technically raw but is 'cooked' by the citric acid in the lime juice through a process called denaturation. This firms up the flesh and turns it opaque. To ensure safety, always use very fresh, high-quality, sushi-grade or previously frozen shrimp from a reputable source.
Ceviche is best served fresh, within an hour or two of making it. If made too far in advance, the shrimp can become tough and the avocado will brown. You can chop the vegetables ahead of time and marinate the shrimp just before you plan to serve.
Tough shrimp is usually a result of over-marinating. The acid in the lime juice will continue to 'cook' the shrimp. For 1/2-inch shrimp pieces, 15-20 minutes is the ideal marination time.
Ceviche is traditionally served with tortilla chips or saltine crackers for scooping. It's also delicious with tostadas, plantain chips, or in butter lettuce cups for a low-carb option.