Shrimp Ceviche Recipe
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 jalapeño. 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.
8 Servings
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 jalapeño 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 marinate—15 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 jalapeño. If you’re using raw shrimp. Keep the veggies chilled. Until you’re 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.