Easy Shrimp Ceviche Citrus

Zesty shrimp ceviche comes together with bright citrus juices and a colorful mix of tomatoes, avocado, jalapeno, and fresh cilantro. This is my go-to appetizer for summer gatherings because everyone loves the punchy flavors and cool textures.

Every time I make this ceviche it is gone in minutes The combination of lime and lemon with sweet shrimp always puts a smile on my face

Ingredients

• Raw medium shrimp: peeled and deveined shrimp tastes sweeter and has the best texture for ceviche Buy from a good seafood source or well labeled frozen shrimp
• Freshly squeezed lemon juice: brings sharp acidity that "cooks" the shrimp Choose lemons that feel heavy for their size and smell fragrant
• Freshly squeezed lime juice: adds a zippy brightness Limes should be glossy and give slightly under gentle pressure
• Ripe tomatoes: provide juiciness and a mild tang Look for tomatoes that are firm yet slightly tender without blemishes
• Red onion: for color and crunch Pick an onion with tight skin and no soft spots
• Jalapeno: for gentle heat Choose a jalapeno that is smooth and deep green for the best flavor
• Fresh cilantro: imparts a clean herbal flavor Freshly chopped leaves and tender stems add fragrance and color
• Ripe avocado: for buttery richness The avocado should yield slightly to pressure but not be mushy
• Kosher salt: to balance acidity and enhance the flavors Opt for a flaky salt if possible to sprinkle more evenly
• Tostadas or tortilla chips (optional for serving): choose sturdy chips for scooping

Step-by-Step Instructions

Poach the Shrimp:

Bring a large pot of salted water to a rolling boil then turn off the heat Add the raw shrimp and let them poach gently until just opaque This only takes about three minutes Carefully drain the shrimp and spread them out to cool until they are easy to handle To avoid overcooking test a shrimp for doneness by slicing through the thickest part

Chop and Combine:

Once the shrimp are no longer hot chop them into small bite sized pieces Measuring about one and a half centimeters ensures they absorb more citrus flavor Transfer the chopped shrimp into a large bowl and scatter in the tomatoes onions jalapeno cilantro then pour in the lemon and lime juices and sprinkle with kosher salt

Toss and Marinate:

Use a wide spoon to gently toss all the ingredients so everything is evenly coated with the juices and seasonings Cover the bowl tightly with plastic wrap and refrigerate for at least one hour This rest time lets the flavors meld and the citrus juices further cure the shrimp

Add Avocado and Serve:

Just before you are ready to serve dice the avocado and gently fold it into the marinated shrimp mixture This keeps the avocado vibrant and prevents it from browning Serve immediately with crisp tostadas or your favorite tortilla chips

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The first time I made this with extra cilantro my kitchen smelled amazing for hours and now I always double the cilantro My family loves piling ceviche onto salty tortilla chips and topping with tangy hot sauce

Storage Tips

Keep leftover shrimp ceviche in an airtight container in the coldest part of your refrigerator and enjoy it within twenty four hours Seafood cures quickly with citrus but texture and quality are best on the first day The avocado may brown after sitting but the flavor remains refreshing

Ingredient Substitutions

If you cannot find fresh shrimp you can use high quality frozen shrimp just thaw them completely Blanched scallops or firm white fish like cod also work in place of shrimp If heat is not your thing swap out jalapeno for diced cucumber or sweet red pepper and for a citrus twist try adding a splash of orange juice

Serving Suggestions

This ceviche shines on its own as a starter but is even better spooned over crisp tostadas or nestled into lettuce cups For a brunch table serve with tortilla chips and slices of lime It pairs well with chilled white wine or light Mexican lagers for a breezy afternoon meal

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Cultural Context

Shrimp ceviche has its roots across Latin America where citrus cured seafood is an essential summertime dish Every family’s recipe is unique Mine reminds me of vacations on the coast where markets sell huge bowls of ceviche scattered with avocado and crispy tostadas on the side

Common Recipe Questions

→ Can I use pre-cooked shrimp?

Yes, but fresh or thawed raw shrimp yields the best texture and flavor. Simply skip the poaching step if using pre-cooked shrimp, but ensure shrimp is chilled before combining with the citrus mixture.

→ How long should the shrimp marinate in citrus?

Chill the mixture for at least 1 hour and up to 4 hours. This allows the citrus to penetrate the shrimp and meld flavors, but don't marinate longer to prevent over-softening.

→ Is jalapeño necessary?

Jalapeño adds a mild heat and vibrant flavor, but you may omit or adjust the amount for a milder or spicier dish based on your preference.

→ How should leftovers be stored?

Place leftovers in an airtight container in the refrigerator and enjoy within 1 day for best freshness and texture, as avocado may brown and shrimp can become overly marinated.

→ What are good serving suggestions?

Serve chilled with crispy tostadas or tortilla chips for added crunch. This dish also pairs well with lettuce cups or atop a fresh salad for a lighter presentation.

→ Can I make this in advance?

It's best enjoyed fresh. You may prepare the shrimp and chopped vegetables earlier, combining and adding the avocado close to serving time to preserve its texture.