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.
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
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1
Cut 1 lb peeled, deveined large raw shrimp into 1/2-inch pieces and place in a non-reactive bowl.
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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).
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3
Drain about half the citrus liquid from the shrimp, leaving the rest for flavor.
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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.
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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.
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6
Serve immediately or refrigerate for up to 2 hours. Serve chilled with tortilla chips or tostadas.