The Ultimate Shrimp Ceviche Recipe
This shrimp ceviche is a refreshing and healthy appetizer packed with tender shrimp, creamy avocado, and a tangy citrus blend. It’s an easy shrimp ceviche with avocado that’s gluten-free, nutrient-rich, and perfect for parties!
Ingredients
- 1 ½ pounds wild shrimp, peeled, deveined, and chopped into small pieces
- 1 cup cilantro, chopped (about one bunch)
- 1 English cucumber, peeled and diced
- 1 avocado, diced
- 2 jalapeños, seeded and chopped
- ½ red onion, diced
- 1 orange, juiced
- 6 limes, juiced
- 1-2 teaspoons sea salt (to taste)
- Tortilla chips (for serving)
Instructions
- Prepare the shrimp by peeling and deveining, if not already done. Chop into bite-sized pieces and place them in a medium bowl.
- Chop the cilantro, cucumber, avocado, jalapeños, and red onion. Add the chopped ingredients to the bowl with the shrimp.
- Juice the orange and limes, then pour the juices over the shrimp mixture. Toss everything to coat the shrimp evenly with the citrus juices.
- Season with sea salt, adjusting to taste, and give the mixture a gentle stir.
- Cover the bowl and refrigerate for 30-40 minutes (or up to overnight) to allow the shrimp to "cook" in the citrus juices.
- Once the shrimp turns opaque and is fully "cooked," remove the ceviche from the fridge, serve with tortilla chips, and enjoy!
- Store leftovers in an airtight container in the fridge for up to two days.