Shrimp with Citrus and Veggies

This ceviche recipe offers a fresh and vibrant way to enjoy shrimp, perfect for warm days or as a light appetizer. It features a balance of citrus acidity, heat from jalapeños, and the crunch of fresh vegetables, making it a versatile and easy-to-make dish. Whether you prefer your shrimp cured solely in citrus or lightly poached first, this recipe gives you flexible options to suit your taste and comfort level.

I first made this ceviche on a summer weekend with friends, and it quickly became a favorite because of its light texture and zesty flavors. Now it’s a go-to whenever I want something both impressive and simple.

Ingredients

• Shrimp: Use fresh high-quality shrimp since it’s the star of the dish and quality impacts the final flavor and texture
• Red onion: Adds sharpness that contrasts the citrus and balances the sweetness of the other ingredients
• Jalapeños: Provides a gentle heat to wake up the palate; adjust quantity for spiciness you are comfortable with
• Lime juice and orange juice: The acidity “cooks” the shrimp fresh juice yields the best tang and brightness so avoid bottled if possible
• Cucumber: Adds crispness and a refreshing counterpoint to the citrus
• Cherry tomatoes: Bring sweetness and a juicy burst to each bite
• Cilantro: Lends a fresh herbal note that makes ceviche so vibrant freshest leaves work best
• Mayonnaise and hot sauce: Creamy spicy mayo adds a flavorful layer especially if serving on tostadas
• Tostadas or warm tortillas: Perfect for scooping and delivering all the ceviche goodness in each bite
• Avocado: Optional but adds creamy richness that balances the acidity beautifully

Step-by-Step Instructions

Sauté the Aromatics and Prepare the Shrimp:

Choose your shrimp preparation method. For poaching, bring a large pot of salted water to a boil, remove it from heat, and add the shrimp. Poach until shrimp turn pink and opaque about three minutes. Drain and let cool. For curing in citrus, remove tails and cut shrimp into bite-sized pieces before marinating.

Marinate the Shrimp in Citrus:

In a large mixing bowl, combine shrimp with finely chopped red onion, jalapeños, lime juice, orange juice, and a pinch of salt. If poached, cover and refrigerate for 20 minutes until chilled. If curing raw shrimp in citrus, cover and refrigerate 15 to 30 minutes until shrimp become opaque and firm.

Add Fresh Vegetables and Season:

After the shrimp has marinated, add diced cucumber, halved cherry tomatoes, and chopped cilantro. Adjust seasoning with salt and freshly ground black pepper to taste.

Assemble the Ceviche Tostadas:

Mix mayonnaise with hot sauce in a small bowl to create a spicy mayo spread. Spread this on corn tostadas or warm tortillas. Spoon a generous amount of ceviche in the center, then top with sliced avocado. Serve immediately for best texture and flavor.

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I love how the lime juice transforms raw shrimp into a tender, firm bite with tang and brightness that feels like summer on the plate. A memorable time was when a big family gathering was made special by serving ceviche on warm tostadas with everyone gathered around sharing stories and recipes.

Storage Tips

Store leftover ceviche in an airtight container in the refrigerator. It is best eaten the same day to enjoy the firm texture of the shrimp. As time passes, the acid will continue to break down the shrimp, leading to a softer, less pleasant texture. Avoid freezing ceviche as thawing affects its freshness and structure.

Ingredient Substitutions

• If shrimp is hard to find, firm white fish like snapper or tilapia can be used, but adjust marinating time as fish tends to cure quicker
• For heat-sensitive eaters, substitute jalapeños with mild peppers or omit entirely
• Lime juice can be replaced with fresh lemon juice but lime adds a more traditional flavor profile
• Greek yogurt or sour cream can be used instead of mayonnaise for a lighter creaminess

Serving Suggestions

• Serve ceviche as a refreshing appetizer topped on crispy tostadas with spicy mayo and avocado slices
• For a low-carb option, scoop ceviche into lettuce leaves as handheld bites
• Pair with cold beer, margaritas, or crisp white wine for a bright, lively meal experience
• Leftover ceviche can be served over cooked rice or quinoa for a light main course

Cultural and Historical Context

Ceviche dates back thousands of years in coastal South America, with ancient peoples marinating fish in fermented juices. The modern lime-cured version is especially popular in countries like Peru and Mexico, each region boasting unique variations. Mexican ceviche tends to feature shrimp and often adds ingredients like tomato and avocado, while Peruvian versions often use firm white fish with simpler seasonings.

Pro Tips

• Always use the freshest shrimp you can find to keep the dish bright and safe
• Don’t skip the step of cutting shrimp into bite-sized pieces for even marinating and easy eating
• I learned the hard way: too long in the acid and the shrimp can become tough and chalky, so timing is key

Common Recipe Questions

→ How is the shrimp prepared safely in this dish?

Shrimp can be gently poached in salted boiling water or cured in citrus juice. The acid firms the shrimp’s flesh, making it safe and tender.

→ What role does lime juice play in this preparation?

Lime juice acts as a natural marinade, firming the shrimp and infusing it with bright, tangy flavor without heat.

→ Can I adjust the heat level in this dish?

Yes, the heat comes from jalapeños, which can be reduced or omitted according to preference for a milder taste.

→ What textures are important in this dish?

The firm yet tender shrimp contrasts with crunchy cucumber, juicy tomatoes, and crisp red onion for a balanced mouthfeel.

→ How should this dish be served for the best experience?

Serve chilled on crispy corn tostadas spread with spicy mayo, then topped with slices of creamy avocado for a satisfying bite.