Shrimp Ceviche is a vibrant and refreshing dish that truly encapsulates the essence of coastal cuisine. The process begins by cutting raw shrimp into bite-sized pieces and immersing them in fresh lime juice. This isn’t just for flavor; the acidity of the lime juice “cooks” the shrimp, turning them opaque in a fascinating transformation. After about 30 minutes in the refrigerator, the shrimp become tender and zesty, absorbing the citrus notes seamlessly.
While the shrimp marinate, you prepare a colorful medley of finely chopped red onions, diced tomatoes, and cucumber, adding a crunchy texture and refreshing bite to the dish. Jalapeño, if included, introduces a gentle heat, perfectly balanced by the cooling cucumber.
Once the shrimp are ready, most of the lime juice is drained, retaining a little to keep the mixture succulent and juicy. Next, the prepared vegetables and chopped cilantro are stirred in, creating a burst of colors and flavors. Diced avocado is gently folded in last, adding a creamy and rich dimension to the ceviche.
Seasoned simply with salt and pepper, the ceviche is finally ready to be savored. It’s traditionally served chilled with tortilla chips or tostadas, making for a delightful and invigorating appetizer or light meal.
Shrimp Ceviche is not just a dish but an experience that delights the senses with its tangy, savory, and slightly spicy flavors. It’s a testament to the magic of using simple, fresh ingredients to create something truly special and intriguingly delicious, ideal for warm weather and sharing with friends. This dish showcases the art of marination, where acidity turns raw into an exquisite culinary masterpiece.
Ingredients
1 lb raw shrimp, peeled and deveined
1 cup fresh lime juice
1 medium red onion, finely chopped
2 medium tomatoes, diced
1 medium cucumber, peeled and diced
1 jalapeño, seeds removed and finely chopped (optional)
1/4 cup fresh cilantro, chopped
1 avocado, diced
Salt, to taste
Pepper, to taste
Tortilla chips or tostadas (for serving)
Directions
1. Cut the raw shrimp into bite-sized pieces and place them in a large bowl.
2. Pour the cup of fresh lime juice over the shrimp, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for about 30 minutes, or until the shrimp turn opaque, indicating they are “cooked” by the lime juice.
3. While the shrimp is marinating, finely chop the red onion, dice the tomatoes and cucumber, and finely chop the jalapeño, if using.
4. Once the shrimp have fully “cooked” in the lime juice, drain off most of the lime juice, leaving a little bit to keep the ceviche moist.
5. Add the chopped red onion, diced tomatoes, diced cucumber, chopped jalapeño (if using), and chopped cilantro to the bowl with the shrimp. Stir gently to combine.
6. Dice the avocado and gently fold it into the shrimp mixture.
7. Season the ceviche with salt and pepper to taste, mixing gently to ensure even seasoning.
8. Serve the shrimp ceviche chilled with tortilla chips or tostadas.