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Shrimp Ceviche 

Shrimp Ceviche 

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By Body and Bungalow

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Prep Time

20 mins

Cook time

30 mins

Servings

4

Vacation mode kicks in once the first bowl of ceviche is whipped up! This ceviche recipe calls for tender shrimp soaked in bright citrus juices and a mix of creamy avocado, zesty tomato, and fresh cilantro.

Shrimp Ceviche 

Author: Body & Bungalow
Vacation mode kicks in once the first bowl of ceviche is whipped up! This ceviche recipe calls for tender shrimp soaked in bright citrus juices and a mix of creamy avocado, zesty tomato, and fresh cilantro.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 80 kcal

Ingredients
  

  • 1 lb raw shrimp, peeled, deveined, and tails removed
  • 5 limes, juiced
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1 large tomato, diced
  • 1 large avocado, diced
  • 1/2 large red onion, minced
  • 1/2 cup cilantro, minced
  • 1 jalapeño, seeded and diced
  • 1 teaspoon salt
  • Pinch of black pepper
  • Optional: Tajín seasoning and/or chili flakes to taste

For Serving:

  • Corn tortillas
  • Tortilla chips

Instructions
 

  • Squeeze the limes, lemon, and orange into a small bowl. Chop the shrimp into bite-sized pieces (about 1/2-inch chunks) and place them in a medium glass bowl. Pour the freshly squeezed lime, lemon, and orange juices over the shrimp, ensuring all pieces are fully submerged. The acidity of the citrus juices will "cook" the shrimp.Cover the bowl and refrigerate for about an hour and a half to two hours, or until the shrimp turn opaque and pink throughout. Stir occasionally to ensure even cooking.While the shrimp is marinating, dice the tomato and avocado, mince the red onion and cilantro, and finely dice the jalapeño. Adjust the amount of jalapeño based on your preferred level of spiciness.Once the shrimp are fully "cooked," remove the bowl from the refrigerator. Add the diced tomato, avocado, minced red onion, cilantro, and jalapeño to the bowl with the shrimp and citrus juices. Season with 1 teaspoon of salt and a pinch of black pepper. If using, add a sprinkle of Tajín seasoning and/or chili flakes to taste. Gently mix all ingredients together until well combined.Serve the shrimp ceviche chilled with warm corn tortillas and crispy tortilla chips on the side.Enjoy immediately for the freshest taste and best texture.

Notes

Tip: If you prefer, you can lightly poach the shrimp in boiling water for 1-2 minutes before marinating them in citrus juices.

Pistachio Chicken Recipe FAQs

Pistachio Chicken Recipe FAQs

Can I use a different nut?

The sweet/salty flavor of the pistachios is what really makes this recipe great. I do not recommend using a different nut. If you want to make homemade chicken nuggets, try this recipe.

How do I know when my chicken is done?

I suggest using an instant read thermometer so you know when the chicken reaches an internal temperature of 160 degrees F and you can be sure they are fully cooked.

Can I double this recipe?

Yes, this recipe is easily doubled or even tripled to serve a crowd.

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