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This handcrafted Shrimp Ceviche packs tons of bright flavors into one simple dish. Gently cooked shrimp come together with crunchy cucumber, ripe tomatoes, zesty jalapeño, and smooth avocado, all soaked in tangy citrus juices. It's perfect as a starter or light dinner - you'll get fancy restaurant vibes without spending hours in the kitchen.
What Makes This Ceviche Special
You'll get fancy restaurant flavors right at home without breaking a sweat. We quickly cook the shrimp so they're just right, then let the citrus work its magic. Grab some chips for dipping or enjoy it solo. It works great as a cool appetizer or light dinner when it's hot outside, and friends always go crazy for it at get-togethers.
Ingredients for Shrimp Ceviche
- For Serving:
- Hot sauce (optional)
- Extra lime wedges
- Tortilla chips
- Fresh Vegetables:
- 1 cup fresh cilantro, chopped
- 2 ripe avocados, diced
- 3 Roma tomatoes, seeded and diced
- 2 medium cucumbers, seeded and diced
- For the Marinade:
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 jalapeños, seeded and minced
- 1 medium red onion, finely diced
- 1/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- For the Shrimp:
- 1 tablespoon salt for poaching water
- 1 pound large shrimp, peeled and deveined
Step-by-Step Instructions
- Serve
- Put everything in a cold bowl with tortilla chips on the side. Let folks add hot sauce if they want some kick.
- Final Assembly
- Right before you're ready to eat, carefully mix in the avocado chunks. Check if it needs more salt or pepper. Throw some extra cilantro on top with a few lime wedges.
- Add Vegetables
- Mix in the cucumber and tomatoes. Sprinkle in the cilantro. Cover the bowl and stick it in the fridge for about 30-45 minutes.
- Prepare the Base
- In a big glass bowl, throw together the chopped shrimp, red onion, jalapeños, lime juice, and orange juice. Add salt and pepper. Let it sit for 10 minutes.
- Poach the Shrimp
- Get some salted water boiling in a big pot. Turn off the heat, drop in the shrimp. Let them cook for 3 minutes until they turn pink. Cool them down in ice water. Cut them into small half-inch pieces.
Insider Tips for Best Results
Don't let the shrimp sit in the juice too long or they'll get rubbery. Take out the seeds from your tomatoes and cucumbers so your dish isn't watery. Try to cut everything the same size for a nicer look. Always go with fresh squeezed citrus instead of the bottle stuff. Save the avocado for last minute so it doesn't turn brown. Make sure everything stays nice and cold.
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Ways to Enjoy
Dish it up in a cold glass bowl or fancy cocktail glasses if you're feeling fancy. Blue corn chips look amazing next to it. It goes perfectly with cold Mexican beer or a nice margarita. Try serving before tacos or at your next backyard cookout. It also makes a fantastic light lunch with some fresh fruit on the side.
Storage and Make-Ahead Tips
You can get the shrimp and veggies ready up to 4 hours early, just keep them apart until you're ready to serve. Leftovers will last about 24 hours in the fridge if you haven't added the avocado yet. When you want to eat the leftovers, just toss in fresh avocado. Don't try freezing this one. Always keep it really cold for safety reasons.
Frequently Asked Questions
- → Why start by cooking shrimp?
- Boiling shrimp a bit makes it tender and safe to eat. While citrus alone works, this way takes less time and feels safer.
- → Can I grab cooked shrimp?
- Totally! Cooked ones cut time—just dry 'em well to avoid watery textures.
- → Why does bowl type matter?
- Citrus doesn't like touching aluminum or copper—metal flavors sneak in. Stick with glass, ceramic, or basic plastic.
- → How long does it stay good?
- Best eaten fresh but keeps cool for a day. Toss in avocados last to keep 'em fresh!
- → What's the deal with removing seeds?
- Seeds and tomato pulp make things soggy. Scoop 'em out to keep the mix nice and crisp!