Quick Shrimp Ceviche
A refreshing blend of shrimp, citrus juice, and crisp vegetables, this shrimp ceviche is a quick and healthy dish. Loaded with protein, fiber, and healthy fats, it’s an easy crowd-pleaser perfect for appetizers, light lunches, or meal prep. Ready in under an hour, it offers bold, zesty flavor with every bite.
Equipment
- 1 large mixing bowl
- 1 knife
- 1 cutting board
- Measuring Cups and Spoons
- Mandoline slicer (optional, for onion)
- Serving bowls or plates
Ingredients
- 2 pounds shrimp cooked or raw
- ½ cup red onion thinly sliced
- 1 jalapeño ribs and seeds removed, minced
- ¾ cup cucumber diced
- 1 cup Roma tomatoes seeded and diced
- ¾ cup cilantro leaves chopped
- 1 avocado peeled, seeded, and diced
- ½ cup lime juice use 3/4 cup if using raw shrimp
- ¼ cup lemon juice
- ⅓ cup orange juice
- Salt to taste
- Tortilla chips for serving
Instructions
- Preparing Your Shrimp: Begin by selecting fresh shrimp, either cooked or raw, depending on your preference. If using raw shrimp, ensure they are peeled, deveined, and thoroughly rinsed under cold water. Pat them dry with a paper towel. For cooked shrimp, choose medium or small-sized shrimp for optimal texture. Cut larger shrimp into bite-sized pieces for an even distribution of flavor. Place the shrimp in a large mixing bowl to start the ceviche process.
- Slicing Aromatics: Thinly slice the red onion for a crisp, flavorful bite. For uniform slices, use a mandoline slicer if available — this will give you perfectly thin rings without extra effort. Place the sliced onion in the mixing bowl with the shrimp. Next, finely mince the jalapeño pepper after removing its ribs and seeds. This will add a gentle heat without overwhelming the ceviche. Carefully handle jalapeños with gloves or wash hands thoroughly afterward to avoid irritation.
- Preparing Fresh Vegetables: Dice the cucumber into small, even cubes to ensure each bite contains a crisp texture. Seed and dice the Roma tomatoes to avoid excess liquid that could dilute the ceviche’s flavors. Chop fresh cilantro leaves finely, releasing their bright aroma, and add them to the mixing bowl. These fresh vegetables will add crunch, vibrant color, and refreshing taste to the dish.
- Preparing the Avocado: Carefully peel, seed, and chop the avocado into medium-sized cubes. Avocado should be added later in the process to avoid browning. Keep the avocado aside until the ceviche is ready to be served, unless you plan to consume it immediately. Avocado provides creamy texture and heart-healthy fats that enrich the dish’s flavor and nutritional value.
- Combining Citrus Juices: In a separate measuring cup or small bowl, combine fresh lime juice, lemon juice, and orange juice. If using raw shrimp, increase the lime juice to 3/4 cup for proper marination. For cooked shrimp, use 1/2 cup lime juice. The citrus juices serve as both flavor enhancers and natural “cooking” agents for the raw shrimp, giving the ceviche its signature tangy taste.
- Marinating the Shrimp Mixture: Pour the citrus juice mixture evenly over the shrimp, onion, jalapeño, cucumber, tomatoes, and cilantro in the mixing bowl. Add salt gradually, tasting as you go, to balance the flavors without overpowering them. Gently toss all ingredients together using a large spoon or spatula, ensuring everything is evenly coated with the citrus juices. This step allows flavors to meld beautifully.
- Resting for Flavor Infusion: Cover the bowl tightly with plastic wrap or a lid. Refrigerate the ceviche for at least 30 minutes to allow the shrimp to absorb the bright citrus flavors. If you are using raw shrimp, refrigerate for at least 20 minutes or until the shrimp turn pink and opaque — this can take up to 2 hours depending on size. Marinating is essential for creating the signature ceviche texture and flavor.
- Adding the Avocado: If you have stored the avocado separately to prevent browning, fold it gently into the ceviche just before serving. Use a light touch to avoid mashing the avocado, preserving its creamy texture. This step ensures the avocado remains fresh and vibrant, contributing both color and richness to the dish.
- Serving Your Ceviche: Transfer the ceviche to a serving bowl or plate, arranging it attractively for presentation. Serve chilled, ideally with a side of crunchy tortilla chips for dipping. You can also serve it on tostadas or alongside fresh greens for a light, healthy meal. Garnish with extra cilantro or lime wedges for a visually appealing finish.
- Storage and Enjoyment: If not consuming immediately, store the ceviche in an airtight container in the refrigerator. It will remain fresh for up to 8 hours, but the flavor is best enjoyed within the first day. For longer storage, omit avocado during marination and add it fresh before serving. This dish is perfect for quick appetizers, light lunches, or healthy gatherings, offering bold flavor with minimal preparation.
Notes
- For best results, choose fresh, high-quality shrimp — peeled and deveined. If using raw shrimp, ensure they are very fresh to guarantee safety and flavor.
- Use a mandoline slicer for thin, uniform red onion slices to ensure even texture and a visually appealing presentation.
- Citrus juices not only add flavor but also “cook” raw shrimp through acid marination. The amount of lime juice may be adjusted depending on shrimp size and personal taste.
- Avocado should be added just before serving if storing ceviche for more than 30 minutes to avoid browning.
- Marinating time varies: cooked shrimp need at least 30 minutes, while raw shrimp may require up to 2 hours for full transformation.
- Adjust salt gradually, tasting as you go, since citrus juice naturally enhances flavor.
