Shrimp ceviche is a fresh, zesty celebration of bold flavors where the shrimp “cooks” in a bright bath of lime and lemon juice. This heat-free method allows the seafood to soak up citrus goodness, creating a light and refreshing dish that captures the essence of summer in every bite.
Back in my French Quarter kitchen days, we’d toss this together with crisp veggies and creamy avocado, using a secret trick: blending one serrano pepper directly into the citrus juice for a perfectly even heat. Whether you serve it with tortilla chips or put a sweet twist on it with diced mango, this ceviche is a vibrant, spicy, and absolutely unforgettable meal.
Why You’ll Be Hooked?
- Preparing this shrimp ceviche brings back fond memories of summer gatherings, making it a cherished addition to my entertaining repertoire.
- Its light and refreshing profile fits perfectly into my balanced diet, offering a guilt-free indulgence that’s both delicious and healthful.
- Over time, I’ve experimented by adding tropical fruits like mango, adding a sweet contrast that readers might enjoy exploring.
- The simplicity and quick preparation make it a convenient option for busy days when I crave something wholesome without the fuss.
- Incorporating more seafood into my meals has supported my wellness goals, and this ceviche is a delightful way to do so.
Shrimp Ceviche Recipe
This refreshing shrimp ceviche is packed with zesty citrus, crisp veggies, and a touch of heat. It’s light, flavorful, and perfect for a quick appetizer or a summer snack. Serve it with tortilla chips or over tostadas for the ultimate bite!
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Calories: 129kcal
Servings: 4
Equipment
- Sharp Knife
- Food Processor
- Large mixing bowl
- Spoon
- Plastic Wrap
Ingredients
- 1 lb shrimp peeled, deveined and tail-off
- 1/3 cup red onion very finely diced
- 1/4 cup fresh cilantro chopped
- 2 serranos peppers
- 1/3 cup english cucumber seeds removed and diced small
- 8 tbsp fresh lime juice or 2-3 limes
- 2 tbsp fresh lemon juice or 1 lemon
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 avocado diced small
Instructions
- Cut the shrimp in half lengthwise, then into 3-4 small pieces.
- Blend lime juice, lemon juice, and one serrano pepper (seeds removed) until smooth.
- Place shrimp in a large bowl and pour the blended citrus mixture over it.
- Add red onion, cilantro, diced serrano pepper, cucumber, oregano, salt, and pepper.
- Gently toss everything together until well combined.
- Cover and refrigerate for at least an hour to let the shrimp cook in the citrus juice.
- Before serving, mix in the avocado.
- Taste and adjust salt and pepper if needed. Enjoy!
Nutrition
Calories: 129kcal | Carbohydrates: 9.6g | Protein: 11.6g | Fat: 5.8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.4g | Trans Fat: 0.1g | Cholesterol: 95.3mg | Sodium: 433.4mg | Potassium: 383mg | Fiber: 3.4g | Sugar: 2.8g | Vitamin A: 463IU | Vitamin C: 25.3mg | Calcium: 58mg | Iron: 0.6mg
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i’m Anne
A food blogger with a passion for creating vibrant, approachable recipes.
