Shrimp Ceviche
This shrimp ceviche is a quick, healthy, and irresistible dish that combines zesty lime, creamy avocado, and tender shrimp. Perfect for sunny days, gatherings, or as a light meal!
Ingredients
- 1 pound raw medium shrimp, peeled and deveined
- 1 cup fresh lime juice (from about 8 limes)
- 1/2 cup fresh lemon juice (from about 3 lemons), plus zest of 1 lemon
- 2 tablespoons orange juice (from about 1/2 orange)
- 2 large shallots (or 1 small red onion), finely chopped
- 1 jalapeño chopped (remove seeds for less spice)
- 2-3 Roma tomatoes, seeded and finely chopped
- 1 large avocado, finely chopped
- 1/3 cup fresh cilantro leaves, finely chopped
- Kosher salt
- Black pepper
- Tortilla chips for serving
Instructions
- Prepare a bowl of ice water and set it near the stove. Bring a medium saucepan of water to a boil.
- Cook the shrimp for 1-2 minutes until they’re just pink, then immediately dunk them into the ice water to stop any further cooking. Let sit for 5 minutes and drain well.
- Chop the shrimp into small pieces and place them in a glass or non-reactive bowl.
- Pour the lime, lemon, and orange juices over the shrimp. Stir to combine, ensuring the shrimp is fully submerged in the citrus juice. Cover and refrigerate for 30 minutes to 1 hour, or until the shrimp is opaque all the way through.
- Remove from the fridge and add the shallots, jalapeño, tomatoes, avocado, and cilantro. Season generously with kosher salt and freshly cracked black pepper.
- Gently mix everything to combine. Taste and adjust the seasoning if needed. If you prefer less liquid, you can drain some of the citrus juice.
- Transfer to a serving bowl, garnish with fresh lemon zest, and serve immediately alongside tortilla chips.