Shrimp Ceviche

Name: Shrimp Ceviche
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 500 g shrimp (medium, peeled, deveined, tails removed); 0.75 cup lime juice (freshly squeezed, from about 6-8 limes); 2 pcs tomato (medium, seeded and diced); 1 pcs cucumber (medium, peeled, seeded and diced); 0.5 pcs red onion (small, finely diced); 1 pcs jalapeño (seeded and minced); 0.25 cup cilantro (fresh, chopped); 0.5 tsp salt; 1 pinch black pepper; 1 pcs avocado (diced, for serving); 2 cup tortilla chips (for serving)

RATING

4.6/5(98)

TASTE SCORE

9/10

Bright, zesty shrimp ceviche with plump shrimp cooked by the acidity of fresh lime juice, tossed with crisp cucumber, tomato, red onion, and a kick of jalapeño. A light and refreshing coastal classic ready in 30 minutes with no stove needed.

PREP

25m

COOK

SERVES

1 CUP

282 cal

SERVINGS

METHOD · 5 STEPS

prep
Prepare the shrimp.
1.Ensure shrimp are fully peeled, deveined, and tails removed.
2.Cut shrimp into bite-sized pieces, about 0.5 inch each.
3.Place the chopped shrimp in a large non-reactive bowl (glass or ceramic).
TIPUse ceramic or glass bowls — metal reacts with the lime juice and gives a metallic taste.
mix · ~20 min
Marinate shrimp in lime juice.
1.Pour the freshly squeezed lime juice over the shrimp, ensuring all pieces are submerged.
2.Add salt and stir gently to coat the shrimp evenly.
3.Cover the bowl and refrigerate for 15-20 minutes, stirring once halfway through. The shrimp will turn pink and opaque when ready.
TIPShrimp are done when they turn completely opaque and pink — over-marinating can make them rubbery.
prep
Prep the vegetables while shrimp cures.
1.Seed and dice the tomatoes into small cubes.
2.Peel, seed, and dice the cucumber into similar-sized pieces.
3.Finely dice the red onion and mince the seeded jalapeño.
4.Roughly chop the fresh cilantro.
mix · ~10 min
Combine ceviche and chill.
1.Once shrimp are opaque, drain and discard about half of the lime juice from the bowl.
2.Add the diced tomato, cucumber, red onion, jalapeño, cilantro, and black pepper to the shrimp.
3.Gently fold everything together until well combined.
4.Cover and refrigerate for 5-10 minutes to let flavors meld.
assemble
Assemble and serve.
1.Dice the avocado just before serving.
2.Spoon the ceviche into chilled serving cups or bowls.
3.Top with diced avocado and serve immediately with tortilla chips on the side.
TIPFor a stunning presentation, serve in martini glasses or halved coconut shells.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use freshly squeezed lime juice — bottled juice lacks the acidity needed to cook the shrimp properly.
2
Drain half the lime juice after marinating so the ceviche isn't too soupy.
3
Cut shrimp and vegetables into uniform bite-sized pieces for even cooking and a better texture.
4
Add avocado just before serving to prevent it from turning brown in the acidic ceviche.
5
Chill the serving bowls for 10 minutes beforehand to keep the ceviche extra cold and refreshing.
6
For a milder heat, remove all the jalapeño seeds and white membranes before mincing.

RECIPE VARIATIONS