Shrimp Ceviche
A vibrant and refreshing dish that combines tender shrimp with crisp cucumbers, juicy tomatoes, and zesty citrus, making it a perfect low-carb and heart-healthy meal.
Ingredients
Main Ingredients
- 1 lb Peeled and deveined cooked shrimp The main protein source for ceviche.
- 2 medium Tomatoes, diced Add juicy sweetness and vibrant color.
- 1 medium Persian or English cucumber, diced Provides refreshing crispness.
- 1/2 medium Red onion, diced Contributes a mild onion flavor.
- 1 small Jalapeño, finely chopped Gives a subtle kick; adjust to taste.
- 1 medium Avocado, diced Adds creaminess and healthy fats.
- 1/4 cup Cilantro, chopped Adds bright herbal notes.
- 1/4 cup Freshly squeezed orange juice Zesty base that 'cooks' the shrimp.
- 1/4 cup Freshly squeezed lime juice
- 1/4 cup Freshly squeezed lemon juice
- to taste pinch Salt Basic seasoning.
- to taste pinch Black pepper, freshly ground Basic seasoning.
- optional Hot sauce For those who enjoy a spicy twist.
Instructions
Preparation
- Dice the tomatoes, cucumbers, and onions, and finely chop the jalapeño and cilantro.
- Scoop and dice the avocado carefully, squeezing lime juice over it to prevent browning.
- Thaw frozen shrimp if needed, ensuring it is fully peeled and deveined.
- Gather a large mixing bowl to combine all the ingredients.
Cooking/Assembly
- In the mixing bowl, combine the diced tomatoes, cucumbers, red onion, jalapeño, cilantro, and avocado.
- Add the shrimp to the bowl and gently mix to avoid breaking apart the avocado.
- Pour in the freshly squeezed citrus juices, followed by salt and black pepper to taste.
- Toss everything together until well combined and let marinate.
Serving
- Let the ceviche marinate in the refrigerator for 15–30 minutes.
- Taste and adjust seasoning, adding hot sauce if desired.
- Spoon ceviche into bowls or onto plates and garnish with additional cilantro.
- Serve chilled and enjoy with healthy sides.
Notes
Use fresh seafood for the best flavor. Allow at least 15 minutes of marination for optimal flavor absorption, but do not over-marinate. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.