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Easy Shrimp Ceviche
Bold and zesty Shrimp Ceviche prepared with shrimp, avocado, jalapeno, tomatoes, cucumbers, and more.
Prep Time
15
minutes
mins
Cook Time
2
minutes
mins
Chill Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Appetizer / Lunch / Dinner
Cuisine:
Spanish
Keyword:
best shrimp recipes for dinner, ceviche de camaron, shrimp salad
Servings:
8
Author:
Katerina | Diethood
Ingredients
1
pound
small or medium raw shrimp,
peeled and deveined, and tails removed
4
limes,
juiced
3
lemons,
juiced
2
roma tomatoes,
diced
1
jalapeno pepper,
ribs and seeds removed, then finely diced
½
cup
chopped red onion
⅓
cup
chopped fresh cilantro
salt and fresh ground black pepper,
to taste
½
English cucumber,
diced
1
avocado,
diced
tortilla chips,
for serving
Instructions
Bring about 6 cups of salted water to a boil.
Fill a separate mixing bowl with ice water and set aside.
Add the shrimp to the boiling water and cook for 1 to 2 minutes, or until shrimp are pink and opaque.
Using a slotted spoon, remove shrimp from the water and transfer to the ice water to stop the cooking.
Drain and chop the shrimp into about ½-inch pieces, then transfer them to a ceramic bowl or glass bowl.
To the shrimp, add in the lime juice and lemon juice; cover and refrigerate for 30 minutes.
Remove from the fridge and stir in the tomatoes, jalapeno pepper, red onions, cilantro, salt, and pepper.
Cover and refrigerate for 20 to 30 minutes.
Add in the cucumber and avocado; toss to combine.
Taste for salt and pepper, and adjust accordingly.
Serve with tortilla chips.
Nutrition
Calories:
113
kcal
|
Carbohydrates:
12
g
|
Protein:
9
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.01
g
|
Cholesterol:
71
mg
|
Sodium:
326
mg
|
Potassium:
363
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
377
IU
|
Vitamin C:
39
mg
|
Calcium:
63
mg
|
Iron:
1
mg