Save A vibrant, zesty appetizer featuring tender shrimp marinated in citrus juice with crisp vegetables and fresh herbs—perfect for a refreshing starter or a light meal bowl.
This dish quickly became a favorite at family gatherings for its bright taste and simplicity.
Ingredients
- Seafood: 1 lb (450 g) medium shrimp peeled and deveined (fresh or thawed)
- Marinade: 1/2 cup (120 ml) fresh lime juice (about 4–5 limes), 1/4 cup (60 ml) fresh lemon juice (about 2 lemons), 1/4 cup (60 ml) fresh orange juice (about 1 orange)
- Vegetables & Fruits: 1 small red onion finely diced, 1 cup (150 g) cherry tomatoes quartered, 1 small cucumber peeled seeded and diced, 1 jalapeño pepper seeded and finely chopped (optional adjust to taste), 1 ripe avocado diced, 1/2 cup (20 g) fresh cilantro chopped
- Seasoning: 1/2 tsp sea salt or to taste, 1/4 tsp freshly ground black pepper, 1 tbsp extra-virgin olive oil
- To Serve: Tortilla chips or tostadas (optional), Lime wedges
Instructions
- Step 1:
- If using raw shrimp bring a pot of salted water to a boil Add shrimp and cook for 1–2 minutes just until they turn pink and opaque Drain and immediately transfer to an ice bath to stop cooking Drain again pat dry and cut shrimp into 1/2-inch pieces (If using pre-cooked shrimp simply chop)
- Step 2:
- In a large glass or ceramic bowl combine shrimp with lime lemon and orange juices Stir well cover and refrigerate for 20–30 minutes to marinate and cook the shrimp further in the citrus
- Step 3:
- Add diced onion tomatoes cucumber jalapeño (if using) and chopped cilantro to the marinated shrimp Toss gently to combine
- Step 4:
- Add salt pepper and olive oil Mix well
- Step 5:
- Just before serving gently fold in the diced avocado Taste and adjust seasoning if needed
- Step 6:
- Serve chilled in small bowls or glasses garnished with extra cilantro and lime wedges Accompany with tortilla chips or tostadas if desired
Save Making this ceviche reminds me of warm summer days spent sharing meals with family outdoors.
Serving Suggestions
Serve with tortilla chips tostadas or over a bed of leafy greens for a light lunch.
Variations
Add diced mango or pineapple for a tropical twist or swap shrimp for scallops or firm white fish.
Storage Tips
Best enjoyed fresh but can be refrigerated for up to 24 hours in an airtight container.
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Enjoy your vibrant shrimp ceviche as a perfect light meal or festive starter that’s sure to impress!
Recipe Questions & Answers
- → How should the shrimp be prepared for this dish?
Use peeled and deveined medium shrimp, either fresh or thawed. You can blanch raw shrimp briefly until pink or use pre-cooked shrimp chopped into pieces.
- → What citrus juices are involved in the marinade?
The marinade combines fresh lime, lemon, and orange juices, which gently ‘cook’ the shrimp and add bright, tangy flavors.
- → Can I adjust the spiciness of this preparation?
Yes, the jalapeño pepper is optional and can be added to taste for a mild to moderate heat level.
- → What are some suggested serving options?
Serve chilled in small bowls or glasses, garnished with lime wedges and extra cilantro, alongside tortilla chips or tostadas if desired.
- → Are there any ingredient substitutions to customize flavors?
You can add hot sauce or chili flakes for extra heat or substitute tropical fruits like mango or pineapple for a different twist.
- → How long should the shrimp marinate?
Refrigerate for 20–30 minutes to allow the citrus juices to flavor and gently cook the shrimp.