Description
A bright and zesty shrimp ceviche that combines fresh shrimp with lime juice, crisp vegetables, and spicy jalapeño for a refreshing appetizer.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup lime juice (about 8–10 limes, fresh preferred)
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, minced (remove seeds for milder heat)
- Salt and pepper to taste
- Optional: 1 ripe avocado, diced
- Optional: 1/2 cup diced mango or pineapple
Instructions
- In a large bowl, combine the shrimp and lime juice. Cover and refrigerate for about 2 hours until the shrimp are opaque and ‘cooked’ by the lime juice.
- Drain the excess lime juice from the bowl.
- Add the tomatoes, cucumber, red onion, cilantro, and jalapeño to the shrimp. Season with salt and pepper and mix well.
- Serve chilled as an appetizer or with tortilla chips.
Notes
Keep ceviche refrigerated and consume within 24–48 hours for best texture. Avoid leaving at room temperature for over 2 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 225mg
- Fat: 2g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 140mg