Description
A vibrant, zesty, and refreshing no-cook appetizer featuring fresh shrimp ‘cooked’ in lime juice with crisp vegetables, mango, and avocado. This gluten-free dish is ready in under 30 minutes and perfect for summer parties.
Ingredients
- 1.5 lbs (680g) shrimp, peeled, deveined, and chopped into ½ inch chunks
- 1 cup (240ml) fresh lime juice
- 1 medium red onion, finely diced
- 1 large English cucumber, diced
- 1 cup chopped fresh cilantro
- 2 medium Roma tomatoes, diced
- 2 ripe avocados, diced
- 1–2 jalapeño peppers, seeded and minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Tortilla chips for serving
- Lime wedges for serving
Instructions
- Prep the shrimp: If using frozen shrimp, thaw in cold water for 20-30 minutes, then pat completely dry with paper towels. Chop into ½ inch chunks and place in a large bowl.
- Marinate the shrimp: Pour fresh lime juice over the shrimp, ensuring they are fully submerged. Cover and refrigerate for 30 minutes until the shrimp turn opaque pink.
- Prep the vegetables: While shrimp marinates, dice the red onion, cucumber, and tomatoes. Soak diced onion in cold water for 10 minutes to mellow flavor, then drain and pat dry. Mince garlic and jalapeño.
- Combine: Drain the marinated shrimp well. Return to the bowl and add the drained onion, cucumber, tomatoes, cilantro, garlic, jalapeño, cumin, chili powder, salt, and pepper. Toss gently to combine.
- Add avocado: Fold in the diced avocado just before serving to prevent browning and mushiness.
- Taste and adjust: Taste the ceviche and adjust seasoning with more salt, lime, or heat as needed. Let sit for 10 minutes to allow flavors to meld.
- Serve: Scoop into bowls or a platter, garnish with lime wedges and extra cilantro, and serve immediately with sturdy tortilla chips.
Notes
[‘Do not use bottled lime juice; fresh juice is essential for flavor and texture.’, ‘Pat shrimp dry thoroughly to avoid diluting the lime marinade.’, ‘Soaking onions in cold water removes harsh sulfur compounds.’, ‘Do not over-marinate shrimp (max 45 minutes) or they will become tough.’, ‘Add avocado last to preserve texture.’, ‘Keep ceviche refrigerated until serving; discard if left out for more than 2 hours.’, ‘Can be prepped up to 4 hours in advance, but add avocado and cilantro right before serving.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with chips
- Calories: 250
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 3
- Protein: 20
Keywords: Mexican shrimp ceviche, no-cook appetizer, summer recipes, gluten-free seafood, lime shrimp, healthy appetizer, party food