Shrimp Ceviche Recipe
This shrimp ceviche is fresh, zesty, and packed with bright citrus flavors! Tender shrimp marinate in lime juice, then mix with tomatoes, onions, cilantro, and a touch of heat for the perfect bite. Serve with tortilla chips for a refreshing appetizer or light meal!
Equipment
- Medium saucepan
- Mixing bowls
- Slotted spoon
- Knife & Cutting Board
- Citrus Juicer
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 jalapeno chopped (remove the seeds if you do not want it spicy)
- 2-3 ripe but firm Roma tomatoes seeded and finely chopped
- 1 large avocado finely chopped
- 1/3 cup finely chopped cilantro leaves from about 1/2 bunch
- Kosher salt
- Black pepper
- Tortilla chips for serving
Instructions
- Cook the shrimp – Boil water in a saucepan. Add shrimp and cook for 1–2 minutes until pink.
- Cool the shrimp – Transfer shrimp to an ice water bath for 5 minutes, then drain well.
- Marinate in citrus – Chop shrimp into small pieces and mix with lime, lemon, and orange juice in a bowl. Add shallots or onions and refrigerate for 30 minutes to 1 hour.
- Add mix-ins – Stir in jalapeño, tomatoes, avocado, and cilantro. Season with salt and pepper.
- Adjust & serve – Drain some juice if needed, garnish with lemon zest, and serve with tortilla chips.
