Shrimp Ceviche
A vibrant seafood appetizer that combines the sweetness of shrimp with the brightness of lime and lemon juices, making it a perfect dish for warm gatherings or a light dinner.
Ingredients
Main Ingredients
- 1 lb raw shrimp (peeled and deveined) Using fresh shrimp is key for the best flavor and texture.
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 small red onion (finely diced)
- 3 pieces roma tomatoes (diced)
- 1 medium avocado (diced)
- 1 piece jalapeno (seeds removed and minced) For a milder version, reduce or omit.
- 1/2 cup fresh cilantro (chopped)
- 1 cup Clamato juice
- Salt and pepper (to taste)
Instructions
Preparation
- Bring a medium pot of water to a rolling boil. Add the shrimp and cook for 1-2 minutes until they turn pink and opaque.
- Once cooked, plunge the shrimp into a bowl of ice water to cool down. After a few minutes, drain them well.
- If the shrimp are large, cut them into small pieces. Transfer them to a glass bowl.
- Pour the lime juice and lemon juice over the shrimp and cover. Let it marinate in the fridge for at least 15 minutes.
- After marinating, add the diced red onion, tomatoes, avocado, jalapeño, cilantro, and clamato juice to the shrimp. Gently stir to combine.
- Season with salt and pepper to taste, and enjoy!
Notes
Serving suggestions include tortilla chips, lettuce wraps, or alongside fresh fruit like mango or pineapple. Store leftovers in an airtight container in the refrigerator, best consumed within 1-2 days.