Easy Shrimp Ceviche
A refreshing and vibrant Easy Shrimp Ceviche recipe bursting with flavor, perfect for a quick appetizer or light meal.
Equipment
- large pot
- large bowl
Ingredients
Shrimp and Vegetables
- 1 pound peeled and deveined raw medium shrimp thawed if frozen
- ¼ cup freshly squeezed lemon juice from 2 lemons
- ¼ cup freshly squeezed lime juice from 2 to 3 limes
- 2 medium tomatoes seeded and chopped
- ½ small red onion finely chopped
- 1 medium jalapeño seeded and finely chopped (about 3 tablespoons)
- ½ cup chopped fresh cilantro leaves and tender stems
- ½ teaspoon kosher salt
- 1 medium avocado
Serving Suggestions
- Tostadas or tortilla chips for serving (optional)
Instructions
Preparation
- Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until opaque and just cooked through, about 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
- Chop the shrimp into ½-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.
Notes
For best flavor, allow the ceviche to marinate for a few hours before serving.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 10gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg
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