Shrimp ceviche is fresh, zesty, and full of bold flavors. The shrimp “cooks” in lime and lemon juice, soaking up all that citrus goodness without ever touching the heat.
Toss in crisp veggies, a little serrano heat, and creamy avocado, and you’ve got the perfect light and refreshing dish. Serve it up with tortilla chips or tostadas for the ultimate bite.
Back in my French Quarter kitchen days, we’d throw together ceviche for a family meal—fresh seafood, citrus, and just enough spice to keep things interesting. The trick? Blend one serrano with the citrus juice for even heat.
Want to mix it up? Try jalapeños for a milder kick or add diced mango for a sweet twist. However you serve it, this ceviche is pure summer.
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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