Description
This bright and zesty shrimp ceviche is a celebration of fresh seafood, citrus, and crunchy vegetables. Perfect as a light appetizer or refreshing main, it “cooks” raw shrimp in lime and lemon juice, balancing acidity with creamy avocado, crisp cucumber, and a hint of jalapeño heat. Ready in under an hour, it’s a no-cook recipe bursting with coastal flavor.
Ingredients
Scale
- 1 lb raw shrimp, peeled, deveined, chopped
- 1 cup fresh lime juice (about 8 limes)
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/2 cup red onion, finely chopped
- 1 cup tomatoes, diced
- 1/2 cup cucumber, diced
- 1 jalapeño, finely chopped (optional)
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/2 cup mango or pineapple, diced (optional)
- Salt and pepper to taste
Instructions
- Place chopped shrimp in a glass bowl and cover with lime and lemon juice. Refrigerate for 20-30 minutes until shrimp is opaque.
- Drain half the citrus juice and add red onion, tomatoes, cucumber, jalapeño, cilantro, and mango if using. Stir gently.
- Season with salt and pepper. Fold in avocado just before serving.
- Serve chilled with tortilla chips, tostadas, or on its own.
Notes
- Use the freshest shrimp possible for best results.
- Adjust jalapeño quantity to control heat.
- Add avocado last to avoid browning.
- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Category: Appetizer, Light Meal
- Method: No-cook
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 150mg