Description
This Shrimp Ceviche Recipe is a burst of fresh, zesty flavors. Combining tender shrimp. With creamy avocado, juicy tomato. And a touch of heat from jalapeΓ±o. It’s all marinated in bright lime juice. Which naturally “cooks” the shrimp. Making it a light. And refreshing appetizer. That’s perfect for warm days. Or when you’re craving something vibrant. And healthy.
Ingredients
1 pound raw or cooked shrimp, peeled, deveined & tails off
3/4 c fresh lime juice (from 6 large limes)
1 large tomato, diced
1 large avocado, diced
1/2 c red onion, minced
1/2 c cilantro, minced
1 jalapeΓ±o, seeded & diced
Salt and pepper to taste (about 1/2 teaspoon salt recommended)
Instructions
Start by thawing your shrimp if frozen. Just soak them in warm water. For about 10 minutes. While you wait, juice your limes. To get that fresh, tangy flavor.
Once thawed, dice the shrimp into bite-sized pieces. And toss them into a bowl with the lime juice. Let them marinateβ15 minutes if the shrimp are pre-cooked. Or give them 1.5 hours if raw. So the lime juice can “cook” them to perfection.
While the shrimp is soaking up all that citrus goodness. Chop up your tomato, avocado, onion, cilantro, and jalapeΓ±o. If youβre using raw shrimp. Keep the veggies chilled. Until youβre ready to mix.
Combine the marinated shrimp. With your chopped veggies. And season with salt and pepper. Grab a tortilla chip. Taste it, and adjust the seasoning as needed.
Serve your ceviche chilled. Paired with tortilla chips, atop tostadas. Or even stuffed into tacos. For a refreshing twist!
Notes
To make this Shrimp Ceviche Recipe gluten-free. Simply ensure that any tortilla chips. Or tostadas served alongside are certified gluten-free. The ceviche itself is naturally gluten-free. Packed with fresh ingredients like shrimp, avocado, and lime. This makes it an excellent option. For those with gluten sensitivities. Offering a light, flavorful dish. That everyone can enjoy.
- Prep Time: 15 minutes
