Shrimp Ceviche
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!
Servings: 4
Calories: 305cal
Ingredients
- 1 pound fresh raw shrimp cleaned and deveined (I used 31-40 count), seasoned with kosher salt to taste
- ½ cup freshly squeezed lime juice plus more if desired
- 2 Roma tomatoes diced small
- 1 medium avocado diced into small hunks
- 1 jalapeno pepper diced very small (remove seeds to make it less spicy; use a serrano chile pepper to make it spicier)
- ½ English cucumber diced small
- ½ red onion sliced into thin strips
- ¼ to ⅓ cup fresh cilantro finely minced
- 1 to 2 teaspoons kosher salt or as desired
- 1 teaspoon freshly ground black pepper or as desired
- tostados or tortilla chips for 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.
Nutrition
Serving: 1 | Calories: 305cal | Carbohydrates: 19g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 165mg | Sodium: 2104mg | Fiber: 6g | Sugar: 4g
