Fresh Shrimp Ceviche
Ingredients
- 1.5 lbs large shrimp peeled, deveined, and diced into ½-inch pieces
- ¾ cup fresh lime juice from about 6-8 limes
- ½ medium red onion finely diced
- 1 large jalapeño seeded and minced
- 2 medium Roma tomatoes diced and seeded
- 1 large avocado diced
- ½ cup fresh cilantro chopped
- 2 cloves garlic minced
- 1 teaspoon sea salt or to taste
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons extra virgin olive oil optional
Instructions
- Place the diced shrimp in a glass or ceramic bowl and pour the lime juice over them, ensuring all pieces are completely covered. Cover and refrigerate for 30-45 minutes, stirring once halfway through, until shrimp are opaque and 'cooked' by the acid.
- While shrimp is marinating, prepare the vegetables. Dice the red onion, tomatoes, and jalapeño, keeping them separate until ready to combine.
- After the shrimp has turned opaque, drain about half of the lime juice, leaving enough to keep the mixture moist and flavorful.
- Add the diced red onion, jalapeño, tomatoes, and minced garlic to the shrimp. Season with salt and pepper, then gently fold to combine.
- Just before serving, fold in the diced avocado and fresh cilantro. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Serve immediately in chilled bowls or glasses, garnished with extra cilantro and lime wedges. Provide tortilla chips or serve with sliced avocado for a complete meal.
Notes
For food safety, use the freshest shrimp possible and consume within 24 hours. Keep chilled at all times during preparation and serving. The ceviche can be made up to 4 hours ahead, but add avocado just before serving to prevent browning.