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Shrimp Ceviche with Lime, Lemon, and Fresh Vegetables Recipe

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4.3 from 15 reviews

This refreshing and vibrant shrimp ceviche is a perfect light appetizer or snack that combines tender cooked shrimp with fresh lime and lemon juices, tomatoes, onion, cilantro, jalapeno, cucumber, and creamy avocado. The shrimp are briefly boiled and chilled before marinating in citrus juices, allowing the flavors to meld beautifully. Serve chilled with tortilla chips or on tostada shells for a tasty seafood treat.

Ingredients

Shrimp and Marinade

  • 1 1/4 lbs. medium shrimp, peeled, deveined and tails removed
  • 1/3 cup fresh lime juice
  • 1/3 cup fresh lemon juice

Vegetables & Herbs

  • 2 medium roma tomatoes, diced (about 1 cup)
  • 3/4 cup chopped red onion
  • 1/2 cup chopped cilantro
  • 1 medium jalapeno pepper, seeded and diced for less heat (optional)
  • Salt and pepper, to taste
  • 1/2 medium cucumber, peeled and diced (about 1 cup)
  • 1 medium avocado, diced

Instructions

  1. Boil Shrimp: Bring a pot of water to a rolling boil. While waiting, prepare a medium bowl filled with ice water to chill the shrimp after cooking.
  2. Cook Shrimp: Add the peeled and deveined shrimp to the boiling water and cook just until they turn pink and opaque, approximately 1 minute to avoid overcooking.
  3. Chill Shrimp: Drain the shrimp using a colander, then immediately transfer them to the ice water bath to stop the cooking process and cool them down for a few minutes. Drain the shrimp well afterward.
  4. Prepare Shrimp for Ceviche: Chop the cooled shrimp into small, bite-sized pieces about 1/2-inch in size. This ensures easy eating and good texture in the ceviche.
  5. Mix Ingredients: In a medium non-reactive bowl (the same bowl previously used for ice water is fine), combine the chopped shrimp with fresh lime juice, lemon juice, diced tomatoes, chopped red onion, cilantro, diced jalapeno pepper, and season with salt and pepper to taste. Stir well to blend flavors.
  6. Marinate: Cover and refrigerate the mixture for 30 minutes to 1 hour, allowing the shrimp to absorb the citrus flavors and the ingredients to meld.
  7. Add Cucumber and Avocado: Just before serving, gently toss in the diced cucumber and avocado. If desired, strain off some of the excess juice to avoid a watery ceviche.
  8. Serve: Serve chilled as is, or enjoy with crunchy tortilla chips or atop tostada shells for an authentic experience.

Notes

  • Seed the jalapeno if you prefer a milder ceviche with less heat.
  • Do not overcook the shrimp; quick boiling and chilling keeps them tender.
  • Use fresh lime and lemon juice for the best citrus flavor.
  • This ceviche is best consumed the same day for freshness and food safety.
  • Optional: Adjust salt and pepper according to your taste preferences.
  • If you prefer, you can strain some citrus liquid before serving to reduce excess moisture.

Find it online: https://cookedbysarah.com/shrimp-ceviche-with-lime-lemon-and-fresh-vegetables-recipe/