Shrimp Ceviche

A refreshing and protein-packed shrimp ceviche perfect for appetizers or light meals, combining zesty citrus, fresh vegetables, and tender shrimp.

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Prep Time 15

Cook Time 2

Total Time 30

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Mexican, Seafood

Calories: 200

Main Ingredients

1 lb raw shrimp (peeled and deveined) A low-calorie, protein-packed base that cooks quickly.
1/4 cup fresh lime juice (about 2-3 limes) Provides essential zest and acidity.
1/4 cup fresh lemon juice (about 2 lemons) Complements the lime for a tangy flavor.
1/2 small red onion (finely diced) Adds a sweet crunch.
3 medium roma tomatoes (diced) Contributes juiciness and a fresh taste.
1 medium avocado (diced) Creamy texture that balances the dish.
1 jalapeño (seeds removed and minced) Offers a slight kick; adjust to your heat preference.
1/2 cup fresh cilantro (chopped) Herbaceous notes that brighten the ceviche.
1 cup Clamato juice Enhances maritime flavors.
Salt and pepper (to taste) Key seasonings to elevate the dish.

Preparation

Bring a medium pot of water to a rolling boil. Add the shrimp and cook for 1-2 minutes until they turn pink and opaque.
Plunge the cooked shrimp into a bowl of ice water to cool down; this will stop the cooking process. Drain once cooled.
Cut the shrimp into small pieces if they are large. Transfer to a glass bowl, add the lime and lemon juice, cover, and marinate in the fridge for at least 15 minutes.

Combining Ingredients

Once the shrimp has marinated, add the chopped vegetables—red onion, tomatoes, avocado, jalapeño, and cilantro—along with the Clamato juice. Stir to combine.

Serving

Season with salt and pepper to taste. Enjoy your shrimp ceviche with tortilla chips, especially the 'scoops' version for a fun twist!

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best flavor, enjoy fresh. Freezing is not recommended.