Zesty Mexican Shrimp Ceviche
This zesty Mexican shrimp ceviche is light, fresh, and bursting with citrus flavor! With just 15 minutes of prep, you can choose between a traditional no-cook method or par-cooked shrimp for extra peace of mind. A perfect appetizer or summer meal served with tortilla chips or tostadas.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want pro tips, and learn how to make it another way, scroll back up! Everything you need for foolproof results is in the post.
Ingredients
- 1 pound frozen raw shrimp (21-30 shrimp per pound) peeled & deveined
- Salt
- 1 cup fresh lime juice about 8 limes
- ¼ cup freshly squeezed orange juice
- 1 cup 138g seeded and diced Roma tomatoes (about 2)
- 1 cup 128g diced mini cucumbers (Persian cucumbers)
- ¼ cup 43g diced red onion
- ⅓ cup 47g seeded and diced serrano peppers (about 2)
- 1 large avocado firm
- ¼ cup chopped cilantro leaves
- ¼ teaspoon smoked paprika
- Serve with tortilla chips
Equipment
Instructions
- Thaw shrimp in the refrigerator.
- Cut the shrimp into 1-inch pieces and transfer to a large mixing bowl.
- Add ½ cup lime juice and 1 teaspoon salt and stir to coat the shrimp.
- Place the mixture in the refrigerator and allow it to sit and ‘cook’ for approximately 35-40 minutes, stirring every 15 minutes. (The shrimp is ready once it turns opaque and the skin starts to turn a light shade of pink).
- Strain the accumulated liquid from the shrimp and discard it.
- Return the shrimp to a mixing bowl, add the remaining ¼ cup lime juice and orange juice, and stir to coat.
- Add the tomatoes, cucumbers, red onion, serrano peppers, and smoked paprika. Stir to combine. Season to taste with salt.
- Pit and chop the avocado and gently fold it into the shrimp ceviche. Add the cilantro and serve.
Notes:
Ensure all ingredients are fresh and in season. A fresh, firm vegetable will hold up better during the long marinade, resulting in a crunchy and healthy shrimp appetizer.
To safely dice vegetables that are round (like cucumbers), cut a thin slice off one side and place it cut-side down on the cutting board to create a stable surface, and continue cutting. To speed up the process, use my favorite mandolin vegetable slicer.
Nutrition
Calories: 102kcalCarbohydrates: 8gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 71mgSodium: 326mgPotassium: 351mgFiber: 3gSugar: 3gVitamin A: 535IUVitamin C: 22mgCalcium: 46mgIron: 0.5mg
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