🥗 Shrimp Ceviche Recipe
Description:
Shrimp Ceviche is a bright and tangy dish made with raw shrimp that “cooks” in fresh lime juice. Mixed with crunchy vegetables, herbs, and optional avocado, it’s a healthy, no-cook recipe that bursts with citrusy freshness and vibrant color.
🥘 Ingredients:
- 1 lb raw shrimp, peeled, deveined, and chopped into ½-inch pieces
- 1 cup fresh lime juice (from about 8–10 limes)
- ½ red onion, finely diced
- 1–2 jalapeños, seeded and minced (optional, for heat)
- 1 cup cucumber, chopped (peeled or unpeeled)
- 1 cup cherry tomatoes, halved or 1 large tomato, diced
- ¼ cup fresh cilantro, chopped
- Salt and pepper, to taste
Optional Additions:
- ¼ cup orange juice (to mellow the acidity and add a sweet twist)
- 1 avocado, diced (add just before serving)
- Hot sauce, to taste (like Cholula, Valentina, or Tabasco)
👩🍳 Instructions:
- Marinate the shrimp:
- Place shrimp pieces in a non-reactive bowl (glass or ceramic).
- Pour in lime juice, ensuring all shrimp are submerged.
- Cover and refrigerate for 30–60 minutes, or until the shrimp turn opaque (they’re “cooked” by the acid).
- Prepare the veggies:
- While shrimp is marinating, prep and mix red onion, jalapeño, cucumber, tomatoes, and cilantro in another bowl.
- Combine and season:
- Once shrimp is opaque and firm, drain excess lime juice if needed (optional — some prefer leaving it).
- Mix in the chopped vegetables.
- Add salt, pepper, and orange juice (if using). Stir gently.
- Add avocado and hot sauce (just before serving):
- Fold in avocado carefully to avoid mashing.
- Serve chilled with a dash of hot sauce, if desired.
📝 Notes:
- Use fresh, high-quality shrimp — ceviche relies on freshness.
- To be extra safe, lightly poach shrimp for 30–60 seconds in boiling water before marinating (optional).
- Letting it sit for longer (up to 2 hours) intensifies the flavors.
💡 Tips:
- For crisp texture, serve immediately after mixing veggies with shrimp.
- Use a glass or ceramic bowl — avoid metal, as acid can react.
- Keep cold until serving, especially in warm weather.
- For a fruitier twist, try adding mango or pineapple.
- Add extra lime juice just before serving if the flavor has mellowed out.
🍽️ Servings:
Makes 4–6 servings as an appetizer or 2–3 servings as a light meal.
⚡ Nutritional Info (Per Serving – Approximate):
- Calories: 180
- Protein: 22g
- Fat: 6g (with avocado)
- Carbs: 8g
- Fiber: 2g
- Sugar: 3g
Low in calories, high in protein and Vitamin C.
✅ Benefits:
- High-protein, low-calorie dish — great for weight management
- Rich in omega-3s, vitamin C, and antioxidants
- No cooking required — perfect for summer or quick prep
- Naturally gluten-free and keto-friendly (without OJ or avocado)
- Customizable to taste — spicy, sweet, crunchy, or creamy!
❓ Q&A
Q: Is the shrimp really safe if it’s not cooked?
A: Yes, the acid in lime juice denatures the proteins and “cooks” the shrimp. However, for extra safety, you can blanch the shrimp for 30 seconds before marinating.
Q: How long can it be stored?
A: Best eaten fresh the same day. Can be stored in the fridge for up to 24 hours, but the texture may soften over time.
Q: Can I use frozen shrimp?
A: Yes, just make sure it’s fully thawed and patted dry before marinating.
Q: What can I serve this with?
A: Tortilla chips, tostadas, lettuce cups, or cucumber slices.
Q: Can I make it spicier?
A: Definitely! Add serrano peppers, more jalapeños, or a spicy hot sauce.