Original Post: https://www.evolvingtable.com/?p=16517
Easy Shrimp Ceviche Recipe
This Shrimp Ceviche with Avocado tastes like something you'd order at a beachfront restaurant, but it comes together in 20 minutes with zero cooking. Fresh shrimp marinates in lime, orange, and lemon juice until pink and tender, then gets folded with creamy avocado and crunchy veggies.
Servings: 6 servings
Equipment
Ingredients
- 1 pound raw shrimp peeled, deveined, and finely diced
- ½ cup lime juice fresh (about 4-5 limes)
- ⅓ cup orange juice fresh
- 2 tablespoons lemon juice fresh
- 1 teaspoon salt divided
- 1 cup seedless cucumber finely diced
- 1 cup tomatoes finely diced
- ½ cup red onion finely diced
- 1-2 jalapeños seeded and finely diced, optional
- ½ cup fresh cilantro finely chopped
- 2 garlic cloves minced
- ¼ teaspoon black pepper
- 2 avocados peeled, pitted, and diced
Instructions
- In a large bowl, toss the diced shrimp with the lime, orange, and lemon juice plus ¾ teaspoon salt. Spread into an even layer so every piece is submerged, then cover and refrigerate for 20-25 minutes, stirring once or twice, until the shrimp turn fully pink and opaque. (Prefer cooked shrimp? See recipe notes below.)1 pound raw shrimp, ½ cup lime juice, ⅓ cup orange juice, 2 tablespoons lemon juice, 1 teaspoon salt
- Remove from the refrigerator and stir in the cucumber, tomatoes, red onion, jalapeño (if using), cilantro, garlic, the remaining ¼ teaspoon salt, and black pepper. Mix until evenly combined.1 cup seedless cucumber, 1 cup tomatoes, ½ cup red onion, 1-2 jalapeños, ½ cup fresh cilantro, 2 garlic cloves, 1 teaspoon salt, ¼ teaspoon black pepper
- Gently fold in the diced avocado just before serving so it holds its shape.2 avocados
- Serve immediately with homemade tortilla chips or tostadas, or refrigerate for 15-30 minutes to allow the flavors to meld.
Video
Notes
- Cooked shrimp option: If you prefer not to use raw shrimp, bring a pot of salted water to a boil and cook the shrimp for 2-3 minutes, or until pink and opaque. Drain, transfer to an ice bath to stop the cooking, then dice into small pea-sized pieces and add to the citrus juices in Step 1. Marinate for just 10-15 minutes before continuing with Step 2.
- Dice size matters: Finely dicing all of the ingredients ensures you get a little bit of everything in each bite and gives the ceviche a more cohesive, restaurant-style texture.
- Don't over-marinate: The citrus acid continues to "cook" the shrimp even after they turn pink. Going past 45 minutes will make the shrimp tough and rubbery.
- Avocado tip: Add the avocado just before serving to keep it from browning and getting too soft.
- Adjust acidity: Lime and orange juice levels can be adjusted slightly depending on preference. Add more lime for a brighter, tangier flavor or more orange juice for a touch of sweetness.
- Storage: Store in an airtight container in the refrigerator for up to 24 hours. The texture of the shrimp will firm up the longer it sits. Add fresh avocado just before serving leftovers.
Nutrition
Calories: 133kcal | Carbohydrates: 5g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 142mg | Sodium: 563mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 19.5mg | Calcium: 91mg | Iron: 1.4mg
