Name: Shrimp Ceviche with Tomato, Avocado, and Cilantro Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb raw shrimp (peeled and deveined); 1/4 cup fresh lime juice (about 2-3 limes); 1/4 cup fresh lemon juice (about 2 lemons); 1/2 small red onion (finely diced); 3 roma tomatoes (diced); 1 medium avocado (diced); 1 jalapeno (seeds removed and minced); ½ cup fresh cilantro (chopped); 1 cup Clamato juice; Salt and pepper (to taste)

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Introduction

Shrimp ceviche is a refreshing and vibrant dish perfect for warm days or as a light appetizer. Made with fresh shrimp marinated in citrus juices and combined with crisp vegetables, it’s bursting with bright flavors and easy to prepare.

A white bowl filled with a fresh shrimp ceviche composed of three main layers: the bottom layer includes small pieces of white shrimp with a firm texture, mixed evenly with bright green avocado chunks; the middle layer shows medium-sized red tomato cubes and small bits of finely chopped purple onion; the top layer is sprinkled with finely chopped fresh green herbs and small pieces of green chili, all soaked in a light, clear citrus marinade, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb raw shrimp (peeled and deveined)
1/4 cup fresh lime juice (about 2-3 limes)
1/4 cup fresh lemon juice (about 2 lemons)
1/2 small red onion (finely diced)
3 roma tomatoes (diced)
1 medium avocado (diced)
1 jalapeno (seeds removed and minced)
1/2 cup fresh cilantro (chopped)
1 cup Clamato juice
Salt and pepper (to taste)

Instructions

Step 1: Bring a medium pot of water to a rolling boil. Add the shrimp and cook for 1-2 minutes until they turn pink and are cooked through. Immediately plunge the shrimp into a bowl of ice water to stop the cooking, then drain well.
Step 2: If the shrimp are large, cut them into small pieces. Transfer the shrimp to a glass bowl and add the fresh lime and lemon juices. Cover and refrigerate to marinate for at least 15 minutes.
Step 3: Once marinated, stir in the diced red onion, roma tomatoes, avocado, minced jalapeno, chopped cilantro, and Clamato juice. Season with salt and pepper to taste.
Step 4: Serve chilled, ideally with tortilla chips for scooping and enjoying the bright, zesty flavors.

Tips & Variations

Use fresh citrus juice for the best flavor and acidity to “cook” the shrimp properly.
Add diced cucumber or mango for a sweeter, crunchy twist.
If you prefer extra spice, keep some jalapeno seeds or add a dash of hot sauce.
For a non-seafood version, try substituting shrimp with diced hearts of palm or mushrooms marinated similarly.

Storage

Store shrimp ceviche in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, so it’s best enjoyed fresh. When reheating, note that ceviche is best served cold or at room temperature rather than warmed.

How to Serve

A white bowl full of a colorful seafood salad, with three visible layers mixed together: the top layer is small, white shrimp pieces; the middle layer has bright red diced tomatoes; the bottom layer shows light green diced avocado chunks. The salad is sprinkled with finely chopped green herbs and bits of purple onion, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is the shrimp cooked in ceviche?

Yes, the shrimp is briefly boiled until just cooked, then marinated in citrus juices to enhance the flavor. This ensures it’s safe to eat and tender.

Can I prepare ceviche ahead of time?

You can marinate the shrimp up to a day in advance, but it’s best to add the avocado just before serving to prevent browning and keep the texture fresh.