Description
This Shrimp Ceviche is a refreshing, no-cook seafood appetizer featuring succulent cooked shrimp marinated in fresh lime and lemon juice, mixed with crunchy vegetables and creamy avocado. Perfect for a light lunch or a party starter, it’s vibrant, flavorful, and served chilled with crispy tortilla chips.
Ingredients
Scale
Shrimp Mixture
- 2 pounds cooked shrimp (cooked, peeled, deveined, tail removed, and chopped)
- 1/2 cup red onion (diced)
- 1 jalapeno pepper, seeds removed and minced
- 1/2 cup cucumber (diced)
- 1 cup Roma tomatoes (seeded and diced)
- 1/2 cup cilantro leaves (chopped)
- 1 avocado (peeled, seeded, and chopped)
Marinade & Serving
- 1/2 cup lime juice
- 1/2 cup lemon juice
- Salt to taste
- Tortilla chips (for serving)
Instructions
- Combine Ingredients: Place the cooked shrimp, diced red onion, minced jalapeno, diced cucumber, diced Roma tomatoes, chopped cilantro leaves, and chopped avocado in a large mixing bowl.
- Add Citrus and Season: Pour the lime juice and lemon juice evenly over the shrimp mixture. Add salt according to your taste preferences. Gently toss all the ingredients together to ensure the shrimp and vegetables are well coated with the citrus juices and seasoning.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the ceviche to chill. Serve the ceviche cold, paired with tortilla chips for dipping if desired.
Notes
- Use fresh lime and lemon juice for the best bright and tangy flavor.
- This recipe uses cooked shrimp, making it quick and easy with no actual cooking required.
- For a spicier ceviche, keep the jalapeno seeds or add extra minced jalapeno.
- To maintain avocado freshness and prevent browning, add it just before serving or toss with a little extra lime juice.
- Store leftover ceviche in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness.
