Easy Shrimp Ceviche
A refreshing Easy Shrimp Ceviche perfect for summer gatherings, featuring succulent shrimp with zesty citrus and fresh veggies.
Equipment
- large pot
- Large bowl
- Knife
- Cutting Board
Ingredients
Seafood
- 1 pound peeled and deveined raw medium shrimp thawed if frozen
Citrus
- ¼ cup freshly squeezed lemon juice from 2 lemons
- ¼ cup freshly squeezed lime juice from 2 to 3 limes
Vegetables
- 2 medium tomatoes seeded and chopped
- ½ small red onion finely chopped
- 1 medium jalapeño seeded and finely chopped (about 3 tablespoons)
- ½ cup chopped fresh cilantro leaves and tender stems
Seasoning
- ½ teaspoon kosher salt
For serving
- 1 medium avocado diced
- Tostadas or tortilla chips for serving (optional)
Instructions
Main Instructions
- Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, about 2 to 3 minutes. Drain and set aside until cool enough to handle, about 10 minutes.
- Chop the shrimp into ½-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Just before serving, add the diced avocado to the ceviche and gently toss to combine. Serve with tostadas or tortilla chips, if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 15gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg
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