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Shrimp Ceviche

Bright, citrus-cured shrimp tossed with tomato, cucumber, red onion, and cilantro for a refreshing no-cook appetizer. Serve cold with tortilla chips or tostadas.

50 minEasyServes 4160 cal/serving

PeruvianAppetizerNo-CookPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb large raw shrimp, peeled, deveined
  • 1 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1/2 cup red onion, finely diced
  • 2 roma tomatoes, seeded, diced
  • 1 cup English cucumber, diced
  • 1 jalapeno, seeded, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. 1

    Cut 1 lb peeled, deveined large raw shrimp into 1/2-inch pieces and place in a non-reactive bowl.

  2. 2

    Pour 1 cup fresh lime juice and 1/4 cup fresh lemon juice over the shrimp, making sure all pieces are submerged. Cover and refrigerate for 20-30 minutes, until the shrimp turns pink and opaque throughout (this is acid-curing, not heat cooking).

  3. 3

    Drain about half the citrus liquid from the shrimp, leaving the rest for flavor.

  4. 4

    Fold in 1/2 cup finely diced red onion, 2 seeded, diced roma tomatoes, 1 cup diced English cucumber, 1 seeded, minced jalapeno, and 1/4 cup chopped fresh cilantro.

  5. 5

    Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or add more lime juice as desired.

  6. 6

    Serve immediately or refrigerate for up to 2 hours. Serve chilled with tortilla chips or tostadas.

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Questions

How much time should I plan for Shrimp Ceviche?

As written, 50 minutes: 20 of prep and 30 of cooking. The longest single stretch is the hands-off wait in step 6, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

Is there a substitute for cilantro in Shrimp Ceviche?

The entry for Shrimp Ceviche calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use frozen shrimp instead of shrimp in Shrimp Ceviche?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Shrimp Ceviche uses 1 lb large raw shrimp, peeled, deveined.

Can I make Shrimp Ceviche less spicy?

Yes. The heat in Shrimp Ceviche comes from 1 jalapeno, seeded, minced. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes.

Is Shrimp Ceviche keto-friendly?

A serving of Shrimp Ceviche carries 13 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 65 percent of the budget; against a moderate 100 g low-carb day it is 13 percent.

How many calories are in Shrimp Ceviche?

One serving (the recipe makes 4) is about 160 calories, with 30 g protein, 13 g carbohydrate and 2 g fat, plus 2 g fiber and 485 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Shrimp Ceviche?

Refrigerate what is left of Shrimp Ceviche within two hours and eat it within two days (seafood turns fast). It is served cold; there is nothing to reheat. Leafy parts wilt first; store them apart if you can.

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