Shrimp Ceviche

Fresh, simple ingredients deliver a fantastic appetizer, especially on those hot summer days. uicy shrimp is marinated in citrus juice and turned into a vibrant salad with tomatoes, cucumber, jalapeño, onion, mangoes, and cilantro.

Course Appetizer, Salad

Cuisine South American

Diet Gluten Free

Prep Time 20

Marinating Time 1

Total Time 1 20

Servings

Calories 224kcal

Author Imma

Ingredients

1 pound (450g) cooked shrimp, peeled and deveined
1 cup (180g) Roma tomatoes, seeded and diced
½ cup (70-75g) cucumbers, diced
1 large ripe mango, diced (about 1½ cups)
1 whole jalapeno pepper, minced (seeds and vein removed)
¼ cup (40g) finely diced red onion
½ cup (30g) chopped fresh cilantro
¼ cup (60ml) fresh lemon juice (about 2 lemons)
¼ cup (60ml) fresh lime juice (about 3 limes)
½ cup (120ml) freshly squeezed orange juice
salt and freshly ground pepper to taste
1 avocado, peeled, pitted, and diced
tortilla chips for serving

Instructions

If using raw shrimp, bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and let them sit until pink and cooked through (2-3 minutes).
Remove the shrimp with a slotted spoon and put them in a bowl of ice water to stop the cooking process. Drain in a colander, then chop them into bite-size pieces (about ½ inch).
Combine the shrimp, tomatoes, cucumber, jalapeno, mango, onions, and cilantro in a large glass bowl.
In a small bowl, whisk the lemon, lime, and orange juices. Pour over the shrimp salad mixture, season with salt and pepper to taste, cover with a plastic, and marinate it in the refrigerator for about 1 hour.
When ready to serve, stir in the avocado and serve with tortilla chips or other dippers.

Notes

Skip step 1 if using pre-cooked shrimp
Freshly squeezed lemon, lime, and orange juices deliver the best results. This isn't the time to use the bottled stuff
If the ceviche tastes too acidic, drain some marinade and drizzle it with a touch of olive oil
Mangoes are optional, but they add a fantastic layer of texture and flavor
Small shrimp can be added whole, while the ceviche is easier to eat if larger shrimp are cut into bite-sized pieces
Shrimp ceviche can be made up to 8 hours ahead and chilled in the refrigerator before serving. If preparing ceviche in advance, wait to add the avocado when ready to serve to prevent it from turning brown
Use glass or non-reactive metal bowls when preparing acidic foods like lemon to prevent unpleasant reactions
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used

Nutrition