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–+ servings

Quick Shrimp Ceviche

A bright and flavorful shrimp ceviche that's quick to prepare, perfect for summer gatherings and light meals.
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Prep Time 30 minutes
Cook Time 2 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican, Seafood
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb raw shrimp, peeled and deveined Use medium shrimp for the best bite.
  • 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 Soak in cold water for less bite if desired.
  • 3 pieces roma tomatoes, diced
  • 1 medium avocado, diced
  • 1 piece jalapeño, seeds removed and minced Adjust for heat.
  • 1/2 cup fresh cilantro, chopped
  • 1 cup Clamato juice Can be substituted with extra tomato juice and a splash of fish stock.
  • to taste Salt and freshly ground black pepper

Method
 

Preparation
  1. Fill a medium pot with water and bring it to a rolling boil.
  2. Add the shrimp and cook for 1–2 minutes, until they turn pink and opaque.
  3. Immediately transfer shrimp to a large bowl of ice water to stop cooking. Drain thoroughly.
  4. If shrimp are large, roughly chop them into bite-sized pieces and place them in a glass bowl.
  5. Pour the lime and lemon juice over the shrimp, cover, and refrigerate for at least 15 minutes.
  6. While the shrimp marinate, finely dice the red onion, roma tomatoes, jalapeño, cilantro, and avocado.
  7. After marinating, add the chopped vegetables and Clamato juice to the shrimp. Stir gently to combine.
  8. Season with salt and fresh pepper to taste. Chill for an additional 5–10 minutes if desired.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 15gProtein: 20gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 3g

Notes

Refrigerate leftovers in an airtight container and consume within 24–48 hours for best quality. The shrimp texture can soften over time, and avocado may brown. Do not freeze ceviche.

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