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For the best ceviche, I use one pound of fresh shrimp. Make sure they are peeled and deveined. Fresh shrimp gives the dish a sweet and clean taste. Cut the shrimp into small, bite-sized pieces. This helps the shrimp absorb the lime juice well. Ceviche needs fresh veggies to balance the flavor. I add one cup of diced cucumber for crunch. Diced tomatoes add color and juiciness; one cup works well. Finely chop half a red onion to give it a sharp bite. I also use one minced jalapeño pepper, which adds a touch of heat. Remove the seeds if you want less spice. Finally, I include a quarter cup of fresh cilantro for a burst of herb flavor. To tie everything together, I season with salt to taste. The lime juice acts as the main seasoning, so adjust carefully. For serving, I garnish with extra cilantro and lime wedges. I love to serve the ceviche with crispy tortilla chips for a delightful crunch. The chips make every bite fun and enjoyable! {{ingredient_image_1}} Start with 1 pound of fresh shrimp. Peel and devein them. Cut the shrimp into small, bite-sized pieces. Place the shrimp in a non-reactive bowl. This helps keep the flavor bright and true. Now, pour in 1 cup of fresh lime juice. Make sure the shrimp are fully submerged. The lime juice will cook the shrimp. Cover the bowl with plastic wrap. Refrigerate for about 30 minutes. You will know it’s ready when the shrimp turn pink and opaque. While the shrimp marinates, prepare your veggies. In a large bowl, mix together 1 cup of diced cucumber, 1 cup of diced tomatoes, and 1/2 finely chopped red onion. Next, add 1 minced jalapeño pepper and 1/4 cup of chopped cilantro. This mix adds crunch and color. After 30 minutes, take the shrimp out. Drain any excess lime juice. Gently fold the shrimp into the vegetable mixture. Taste and add salt as needed. Finally, add 1 diced avocado. Mix gently to keep the avocado intact. Serve the ceviche chilled. You can scoop it into small bowls or halved avocado skins. This makes for a lovely presentation. Pair it with crispy tortilla chips for a fun crunch. Enjoy the bright flavors and fresh textures! When selecting shrimp, look for ones with a firm texture and a clean smell. Fresh shrimp should have a slight ocean scent, not a strong fishy odor. Always buy shrimp that is kept on ice. If possible, ask your fishmonger when the shrimp were caught for the best quality. For this recipe, use wild-caught shrimp if you can. They taste better and are often more sustainable than farmed shrimp. The lime juice is key to this ceviche. It not only adds flavor but also cooks the shrimp. Use fresh limes for the best taste. You'll need about eight limes to get one cup of juice. Pour the lime juice over the shrimp and ensure they are fully covered. This will help them turn pink and opaque. Let the shrimp marinate for about 30 minutes in the fridge. Keep an eye on the color change; this shows the shrimp are done. It's easy to overcook shrimp in the lime juice. To prevent this, stick to a 30-minute marinating time. After that, check the shrimp’s color. They should look pink and opaque but not rubbery. If you let them sit too long, they might become tough. If you prefer, you can cook the shrimp briefly before marinating. This gives you more control over the texture. Just remember, ceviche is all about that fresh, bright flavor. Pro Tips Freshness is Key: Always use the freshest shrimp available to ensure the best flavor and texture in your ceviche. Adjust the Heat: If you prefer a milder ceviche, always remove the seeds from the jalapeño. You can also substitute it with a milder pepper. Chill Before Serving: Let the ceviche sit in the refrigerator for an additional 10-15 minutes after mixing to enhance the flavors before serving. Serve with Style: For a beautiful presentation, serve ceviche in halved avocado skins or small glass cups to showcase the colorful ingredients. {{image_2}} You can switch shrimp for other seafood. Fish like tilapia or mahi-mahi work well. They taste great when marinated in lime juice. For a vegetarian option, use firm tofu. It absorbs flavors nicely and adds a unique twist. Experiment with bold flavors to change your ceviche. Add mango or pineapple for sweetness. This adds a tropical touch and brightens every bite. You can also mix in fresh herbs like basil or mint for a fresh taste. Try different peppers for heat. A serrano pepper gives a nice kick. Dietary needs can easily change this dish. For gluten-free options, skip tortilla chips and use veggie sticks. If you're avoiding onions, try using green onions instead. They add a mild flavor and crunch. For a low-carb meal, serve ceviche in lettuce wraps. This keeps it fresh and light. To store leftover ceviche, place it in a tight container. Make sure the lid seals well. This keeps air out and helps keep it fresh. Store the ceviche in the fridge. It is best eaten within one day for the best taste. To keep your ceviche fresh, avoid adding avocado until serving. This keeps the avocado from browning. You should also avoid mixing it with chips until you are ready to eat. If you follow these tips, your ceviche will stay tasty and vibrant. Freezing ceviche is not ideal. The shrimp and veggies may lose their crispness when thawed. If you must freeze it, store the shrimp and veggies separate from the lime juice. When ready to eat, thaw in the fridge overnight. Then mix everything together just before serving. Ceviche is a fresh seafood dish. It primarily features fish or shrimp. The seafood marinates in citrus juice, usually lime. This process "cooks" the seafood with acid. Ceviche often includes vegetables, like tomatoes and onions. It is a popular dish in many coastal regions. Each region has its unique twist on ceviche. Ceviche stays fresh in the fridge for up to two days. After that, it may lose flavor and texture. Always store it in an airtight container. Keep it cold to maintain its quality. The sooner you eat it, the better it tastes! Yes, you can use frozen shrimp. Just ensure you thaw them properly. Rinse them under cold water until they are fully thawed. After thawing, pat them dry with a paper towel. This helps keep the ceviche from becoming too watery. Ceviche is safe when prepared correctly. Ensure you use fresh shrimp and clean ingredients. The lime juice helps kill harmful bacteria. However, if you are pregnant or have a weakened immune system, consult your doctor first. Always prioritize food safety when enjoying this delicious dish! You learned how to make a delicious ceviche with fresh shrimp and tasty veggies. We covered marinating shrimp, serving ideas, and helpful tips. You now know how to choose the best ingredients and keep your ceviche fresh. Ceviche is fun to make and can fit many diets. Experiment with flavors and enjoy your fresh dish! Don’t hesitate to try it out and share it with friends!

Zesty Lime Shrimp Ceviche

A refreshing shrimp ceviche marinated in lime juice with fresh vegetables and avocado.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 pound fresh shrimp, peeled and deveined
  • 1 cup fresh lime juice (about 8 limes)
  • 1 cup diced cucumber
  • 1 cup diced tomatoes
  • 1/2 unit red onion, finely chopped
  • 1 unit jalapeño pepper, minced (seeds removed for less heat)
  • 1/4 cup fresh cilantro, chopped
  • 1 unit avocado, diced
  • to taste unit salt
  • for serving unit tortilla chips

Instructions
 

  • Begin by cutting the shrimp into small, bite-sized pieces and place them in a non-reactive bowl.
  • Pour the fresh lime juice over the shrimp, ensuring they are completely submerged. The acidity of the lime juice will cook the shrimp. Cover the bowl with plastic wrap and refrigerate for about 30 minutes until the shrimp turn pink and opaque.
  • While the shrimp is marinating, prepare the vegetables. In a large mixing bowl, combine the diced cucumber, tomatoes, red onion, jalapeño pepper, and chopped cilantro.
  • After the shrimp has marinated, remove it from the refrigerator and drain any excess lime juice.
  • Gently fold the shrimp into the vegetable mixture. Adjust seasoning with salt to taste.
  • Finally, add the diced avocado and gently mix to incorporate without mashing the avocado.
  • Serve the ceviche chilled, garnished with extra cilantro and lime wedges on the side.

Notes

Serve in halved avocado skins for an attractive presentation.
Keyword appetizer, ceviche, fresh, lime, shrimp