Description
Zesty Mexican shrimp ceviche delivers coastal freshness with lime-marinated seafood and crisp vegetables. Quick and refreshing, this classic Latin American dish brings ocean flavors to your plate in minutes.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) raw medium shrimp, peeled and deveined, thawed if frozen
Fresh Produce:
- 2 medium tomatoes, chopped and seeded
- 1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
- 1 medium avocado
- ½ small red onion, finely chopped
- ½ cup fresh cilantro leaves with tender stems, chopped
Liquids and Seasonings:
- ¼ cup (60 milliliters) lemon juice (from about 2 lemons)
- ¼ cup (60 milliliters) lime juice (from about 2 to 3 limes)
- ½ teaspoon kosher salt
Optional Serving:
- Tostadas or tortilla chips
Instructions
- Prepare a large pot of salted water and bring to a rolling boil. Immediately remove from heat and submerge peeled and deveined shrimp (680 grams or ), allowing them to poach gently for 2-3 minutes until they turn completely opaque and develop a delicate white color.
- Transfer poached shrimp to a cooling rack or plate, letting them rest and cool completely for approximately 10-12 minutes at room temperature. Once cooled, carefully slice the shrimp into uniform half-inch (1.27 centimeters) cubes.
- In a spacious mixing bowl, combine the diced shrimp with freshly squeezed lemon and lime juice, ensuring complete coverage of the seafood. Add finely chopped ripe tomatoes, thinly sliced red onion, minced jalapeño pepper, and chopped fresh cilantro.
- Sprinkle kosher salt to enhance the flavors and gently toss all ingredients until thoroughly integrated. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour and up to 4 hours, allowing the citrus juices to delicately “cook” the shrimp.
- Just before serving, incorporate diced ripe avocado, folding gently to prevent mashing. Serve chilled alongside crispy tostadas or crunchy tortilla chips for an authentic Mexican-inspired appetizer.
Notes
- Poaching shrimp gently in salted water ensures tender, perfectly cooked seafood without rubbery texture.
- Citrus bath transforms raw shrimp into zesty, bright ceviche by “cooking” proteins through acid marination.
- Fresh jalapeño and red onion deliver vibrant crunch and sharp flavor contrast against sweet, delicate shrimp.
- Cilantro adds herbaceous freshness that complements the tangy lime and lemon juice marinade.
- Creamy avocado provides a smooth, rich counterpoint to the acidic and spicy ceviche components.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Lunch
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 150mg