Easy Shrimp Ceviche (Print Version)

Tender shrimp meets zesty citrus marinade with crisp vegetables for a light, refreshing Latin American dish ready in under 30 minutes.

# What You Need:

→ Seafood

01 - 1 lb raw shrimp, peeled, deveined, and chopped into 1/2-inch pieces

→ Citrus Marinade

02 - 1/2 cup fresh lime juice (about 4 limes)
03 - 1/4 cup fresh lemon juice (about 2 lemons)
04 - 1/4 cup fresh orange juice (about 1 orange)

→ Vegetables & Herbs

05 - 1/2 cup red onion, finely diced
06 - 1 cup Roma tomato, seeded and diced
07 - 1/2 cup cucumber, peeled, seeded, and diced
08 - 1 jalapeño, seeded and minced
09 - 1/4 cup fresh cilantro, chopped
10 - 1 small avocado, diced

→ Seasonings

11 - 1/2 tsp salt, plus more to taste
12 - 1/4 tsp freshly ground black pepper

# Directions:

01 - Bring a pot of salted water to a boil. Add chopped shrimp and cook for 1-2 minutes, just until opaque. Drain and immediately transfer to an ice bath to stop cooking. Drain again.
02 - In a glass or non-reactive bowl, combine shrimp with lime, lemon, and orange juice. Stir well and refrigerate for at least 20 minutes to marinate and cook further in the citrus.
03 - Add red onion, tomato, cucumber, jalapeño, and cilantro to the shrimp mixture. Season with salt and pepper. Gently toss to combine.
04 - Just before serving, fold in diced avocado. Taste and adjust seasoning if needed.
05 - Serve chilled with tortilla chips or on crisp lettuce leaves.

# Insider Tips:

01 -
  • The citrus cooked shrimp emerge impossibly tender and sweet, no heat required except those two quick blanching seconds
  • This dish comes together in under thirty minutes but tastes like something from a coastal restaurant
02 -
  • Use a glass or ceramic bowl, never metal, because the acid will react and leave a metallic taste
  • Let the ceviche marinate in the coldest part of your refrigerator, not the door where temperature fluctuates
03 -
  • Taste a piece of shrimp after twenty minutes of marinating, if it still feels too raw give it another ten minutes
  • Room temperature ceviche has more flavor than ice cold, let it sit out for ten minutes before serving

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