The EASIEST way to make shrimp ceviche and it tastes the BEST!! Ready in 30 minutes, great as an appetizer, side, or as a healthy main course!
Prep Time10 minutesmins
Marinating Time30 minutesmins
Total Time40 minutesmins
Course: Seafood
Cuisine: American
Keyword: best ceviche recipe, ceviche ingredients, ceviche recipe, how to make ceviche, shrimp ceviche, what is ceviche
Servings: 4
Calories: 305kcal
Author: Averie Sunshine
Ingredients
1poundfresh raw shrimpcleaned and deveined (I used 31-40 count), seasoned with kosher salt to taste
½cupfreshly squeezed lime juiceplus more if desired
2Roma tomatoesdiced small
1medium avocadodiced into small hunks
1jalapeno pepperdiced very small (remove seeds to make it less spicy; use a serrano chile pepper to make it spicier)
½English cucumberdiced small
½red onionsliced into thin strips
¼ to ⅓cupfresh cilantrofinely minced
1 to 2teaspoonskosher saltor as desired
1teaspoonfreshly ground black pepperor as desired
tostados or tortilla chipsfor serving
Instructions
To a large shallow bowl, add the cleaned shrimp, lime juice, season with salt to tasted, and place in the fridge for 30 to 60 minutes, or until shrimp are as 'cooked' as desired from the lime juice. While waiting, chop the other ingredients.
To a large bowl add the tomatoes, avocado, jalapeno, cucumber, red onion, cilantro, salt, pepper, and stir to combine.
Add the shrimp and lime juice to the bowl with the vegetables, stir to combine, and taste to check for seasoning balance. I prefer to add a bit more lime juice and am not shy about adding salt because it's what the ceviche needs to bring out the flavors in everything. Serve immediately.
Notes
Ceviche is best fresh, noting the shrimp will continue to 'cook' in the lime juice as time passes and so this is not a make ahead dish nor do I find the leftovers taste as good a day later.