Easy Shrimp Ceviche Citrus (Print-Friendly Version)
Shrimp, citrus, tomatoes, and avocado meld for a light, flavorful dish with vibrant textures and colors.
# What You'll Need:
→ Seafood
01 -
1 kilogram peeled and deveined raw medium shrimp, thawed if frozen
→ Acids
02 -
60 milliliters freshly squeezed lemon juice
03 -
60 milliliters freshly squeezed lime juice
→ Produce
04 -
2 medium tomatoes, seeded and finely chopped
05 -
1/2 small red onion, finely chopped
06 -
1 medium jalapeño, seeded and finely chopped
07 -
15 grams chopped fresh cilantro leaves and tender stems
08 -
1 medium avocado, diced
→ Seasonings
09 -
1/2 teaspoon kosher salt
→ For serving (optional)
10 -
Tostadas or tortilla chips
# How to Make It:
01 -
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until opaque and just cooked through, about 2 to 3 minutes. Drain and allow to cool until comfortable to handle, roughly 10 minutes.
02 -
Chop the cooled shrimp into 1.5 centimeter pieces and transfer to a large bowl. Add freshly squeezed lemon juice, lime juice, chopped tomatoes, red onion, jalapeño, cilantro, and kosher salt. Gently toss until all ingredients are evenly incorporated.
03 -
Cover the bowl and refrigerate for at least 1 hour and up to 4 hours to allow flavors to develop fully.
04 -
Dice the avocado just before serving and gently fold into the chilled shrimp mixture. Serve immediately with tostadas or tortilla chips, if desired.
# Additional Tips:
01 -
Leftovers should be stored in an airtight container in the refrigerator and consumed within 1 day for optimal freshness.