Easy Shrimp Ceviche
Bold and zesty Shrimp Ceviche prepared with shrimp, avocado, jalapeno, tomatoes, cucumbers, and more.
Servings : 8
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 | Net Carbs: 8 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.