Citrus Shrimp Ceviche Recipe
Prep Time20 minutesCook Time3 minutes (if using raw shrimp)Chill Time20 minutesTotal Time43 minutesServings4–6 servingsCourseAppetizer, LunchCuisineLatin American, Mexican-InspiredCaloriesApproximately 240 calories per servingIngredients1 pound large shrimp, peeled, deveined, and cooked (or raw shrimp, cooked before using)½ cup freshly squeezed lime juice¼ cup freshly squeezed lemon juice¼ cup freshly squeezed orange juice2 Roma tomatoes, diced½ cup red onion, finely diced1 jalapeño, seeded and finely minced½ cup fresh cilantro, chopped1 large ripe avocado, diced1 teaspoon salt½ teaspoon black pepperHot sauce, optional, to tasteLime wedges, for servingTortilla chips or tostadas, for servingInstructionsIf using raw shrimp, bring a pot of lightly salted water to a boil. Add the shrimp and cook for 2–3 minutes, or until pink and opaque. Transfer immediately to an ice bath, then drain and pat dry. Chop the shrimp into bite-sized pieces.In a large mixing bowl, whisk together the fresh lime juice, lemon juice, orange juice, salt, and black pepper until well combined.Add the chopped shrimp, diced tomatoes, red onion, jalapeño, and chopped cilantro to the citrus mixture. Stir gently until everything is evenly coated.Fold in the diced avocado carefully to keep the pieces intact.Cover the bowl and refrigerate for 20–30 minutes to allow the flavors to blend.Taste and adjust the seasoning with additional salt, pepper, lime juice, or hot sauce if desired.Serve chilled with tortilla chips, tostadas, lettuce cups, or sliced avocado.NotesFreshly squeezed citrus juice provides the best flavor.Large shrimp offer the ideal texture for ceviche.For a milder version, remove all seeds from the jalapeño.Add the avocado just before serving to keep it fresh and creamy.Pat the shrimp dry before mixing to prevent a watery ceviche.Refrigerate leftovers in an airtight container and enjoy within 24 hours.Optional Add-InsDiced cucumberFresh mangoPineapple chunksCorn kernelsSerrano peppers for extra heatDiced bell peppersThinly sliced radishesStorageStore leftover Citrus Shrimp Ceviche in an airtight container in the refrigerator for up to 24 hours. Stir gently before serving. Freezing is not recommended, as the vegetables and avocado will lose their texture.Nutrition (Per Serving – Approximate)Calories: 240Protein: 24gCarbohydrates: 11gFat: 11gSaturated Fat: 2gFiber: 4gSugar: 5gSodium: 720mgCholesterol: 175mgVitamin C: 45% DVPotassium: 520mg