How to Make Shrimp Ceviche
This rustic, vibrant, and sophisticated seafood appetizer (or light dinner) is easy to make with only a handful of simple, fresh ingredients. It includes plump shrimp with chopped tomatoes, avocado and red onion - or any of your favorite add-ins!
Servings: 8 servings (about 4 cups total)
Calories: 73kcal
Ingredients
- 1 pound raw shrimp peeled and deveined
- 2 limes divided
- 1 lemon
- 1 large tomato or 2 small tomatoes
- 1/3 cup diced red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon diced jalapeno optional
- 1 clove garlic minced
- Salt and pepper
Instructions
- Set out a medium bowl. Chop the shrimp into small bite-size pieces, about ¼ - ½ inches. Place the chopped shrimp in the bowl. Squeeze one lime, and one lemon over top of the shrimp, reserving the second lime for later use.
- Toss the shrimp, then cover the bowl with plastic wrap and refrigerate for at least one hour.
- Meanwhile, chop the tomatoes and red onion into ¼ inch pieces. Remove as much of the tomato seed jelly as possible. Chop the cilantro, finely dice the jalapeño pepper, and mince the garlic.
- Once the shrimp has had time to "cook" in the citrus juice, drain off the juice and discard. Then squeeze the second lime and pour the fresh lime juice over the top of the chopped shrimp.
- Add the chopped tomatoes, red onion, chopped cilantro, jalapeño, and garlic. Add a generous pinch of salt and pepper. Toss the ceviche. Taste, then add additional salt and pepper if needed.
- Cover and refrigerate until ready to serve.
Video
Notes
You can personalize it to your taste with optional ingredients like chili paste, radishes, cucumber, mint, or other fresh toppings.
Nutrition
Serving: 4oz | Calories: 73kcal | Carbohydrates: 5g | Protein: 12g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 228IU | Vitamin C: 18mg | Calcium: 14mg | Iron: 0.3mg