Description
This Shrimp Ceviche is an easy recipe packed with fresh flavors and bright citrus notes making it one of the best healthy ideas for a quick and simple dish. Perfect for a weeknight dinner or meal prep or holiday or potluck or brunch or party this refreshing seafood option delivers bold taste with minimal effort while staying light and satisfying for everyone at the table.
Ingredients
Scale
- 1 lb raw shrimp peeled and deveined
- 1 cup fresh lime juice
- 1/2 cup fresh lemon juice
- 1/2 cup red onion finely chopped
- 1 cup tomatoes diced
- 1 cup cucumber diced
- 1 jalapeno finely chopped
- 1/4 cup fresh cilantro chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- I start by cutting the shrimp into small uneven chunks and the pieces vary slightly in size and this creates a natural texture and allows the citrus to reach every part of the shrimp. The shrimp now looks raw and slightly glossy and the pieces are loosely scattered rather than perfectly aligned and this gives a realistic homemade look.
- I pour lime juice and lemon juice directly over the shrimp and the liquid partially covers the pieces and starts interacting with the surface and this begins the curing process. The shrimp shifts slightly as the liquid spreads and the color starts to look slightly opaque in spots and this is the first visual change from raw.
- I scatter diced tomatoes onions cucumber jalapeno and cilantro over the shrimp and the ingredients fall unevenly and sit on top and around the shrimp pieces. The colors now become with reds greens and whites and the mixture looks more complex and layered rather than just shrimp and liquid.
- I let the mixture rest and the shrimp gradually turns more opaque and slightly firm and the juices absorb into the vegetables and everything settles together. The texture changes as the shrimp looks cooked by citrus and the liquid appears slightly cloudy and this shows the transformation clearly.
- I gently mix everything together so the shrimp and vegetables are evenly combined and the pieces shift and redistribute across the bowl and the juices coat everything lightly. The final dish looks fresh and slightly glossy with uneven textures and natural color variation and it is ready to serve.
Notes
Pro Tips:
- Use fresh shrimp for best flavor
- Adjust citrus level to taste
- Let it chill for better texture
- Serve chilled for freshness
Storage: Store ceviche in the refrigerator in a sealed container and keep it chilled at all times and consume within one day for best freshness. Over time the shrimp can become overly firm and the vegetables may release extra liquid so it is best enjoyed soon after preparation.
- Prep Time: 15 minutes
- Cook Time: 0 minute
- Category: Appetizers
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg