Description
Fresh, bright, and kissed with citrus this shrimp ceviche recipe is my answer to sweltering afternoons and breezy backyard gatherings. It’s everything I love about warm-weather cooking: crisp veggies, juicy shrimp, and a zing of lime that hits like ocean spray.
Ingredients
Units
Scale
- 1 pound cooked medium shrimp, chopped if large
- 1/2 medium red onion, finely diced
- 1 cup cucumber, seeded and diced
- 2 medium Roma tomatoes, seeded and diced
- 1/3 cup fresh cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup lemon juice (about 1 lemon)
- 2 tablespoons salsa (your favorite variety)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 jalapeño, finely diced (optional)
- 1 avocado, diced (optional)
- Tortilla chips or crackers (optional, for serving)
Instructions
- Dice the onion, cucumber, tomatoes, jalapeño (if using), and cilantro.
- In a large bowl, combine shrimp, onion, cucumber, tomatoes, cilantro, lime juice, lemon juice, salsa, garlic powder, salt, and pepper.
- Gently fold in jalapeño and avocado if using.
- Cover the bowl and refrigerate for 30 minutes (optional).
- Spoon into a bowl and serve with tortilla chips, over lettuce, or in tostadas.
Notes
Use glass or ceramic bowls to avoid flavor changes from citrus reaction with metal. Chill time enhances flavor. Store in the fridge for up to 2 days. Add avocado fresh each time. For variations, try mango or extra jalapeño. Serve in martini glasses for a party twist.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 125mg
