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