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This made-from-scratch Shrimp Ceviche packs tons of bright, lively flavors in every bite. Gently poached shrimp combine with crunchy cucumber, ripe tomatoes, zingy jalapeño, and buttery avocado, all soaked in tangy citrus juices. It works great as a starter or a light dinner, giving you fancy restaurant vibes without much work in the kitchen.
What Makes This Ceviche Special
You'll get fancy restaurant results right at home without breaking a sweat. We quickly poach the shrimp for just the right tenderness, while the citrus bath adds that zesty kick everyone loves. Scoop it up with chips or enjoy it by itself - it's a cool, satisfying starter or light dinner that's perfect when it's hot outside or when you need to wow guests at your next get-together.
What You'll Need for Shrimp Ceviche
- For Serving:
- Hot sauce (optional)
- Extra lime wedges
- Tortilla chips
- Fresh Vegetables:
- 1 cup fresh cilantro, chopped
- 2 ripe avocados, diced
- 3 Roma tomatoes, seeded and diced
- 2 medium cucumbers, seeded and diced
- For the Marinade:
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 jalapeños, seeded and minced
- 1 medium red onion, finely diced
- 1/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- For the Shrimp:
- 1 tablespoon salt for poaching water
- 1 pound large shrimp, peeled and deveined
How to Make It
- Serve
- Put everything in a chilled bowl with tortilla chips nearby. Let folks add hot sauce if they want some heat.
- Final Assembly
- Right before you plan to eat, carefully mix in the diced avocado. Give it a taste and add more salt or pepper if needed. Throw some extra cilantro on top with a few lime wedges.
- Add Vegetables
- Mix in the cucumber and tomatoes. Sprinkle in the chopped cilantro. Cover the bowl and stick it in the fridge for 30-45 minutes.
- Prepare the Base
- In a big glass bowl, mix your diced shrimp, red onion, jalapeños, lime juice, and orange juice. Add salt and pepper. Let it sit for 10 minutes.
- Poach the Shrimp
- Get a big pot of salted water boiling. Take it off the heat, then drop in the shrimp. Let them cook for 3 minutes until they turn pink. Plunge them into ice water. Then chop them into small half-inch chunks.
Tips for the Best Results
Don't let the shrimp sit in the juice too long or they'll get rubbery. Take out the seeds from your veggies so your dish won't get soggy. Try to cut everything the same size for a prettier look. Always go with fresh squeezed juice, not the stuff from bottles. Wait till the last minute to add avocado so it won't turn brown. Make sure everything stays nice and cold.
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Ways to Enjoy It
Dish it up in a cold glass bowl or fancy little cocktail glasses if you're feeling fancy. Blue corn tortilla chips look great next to it. It goes down really well with a cold Mexican beer or a margarita. Try it before taco dinner or at your summer cookout. It also makes a wonderful light lunch with some fresh fruit on the side.
Keeping It Fresh
You can get the shrimp and veggies ready up to 4 hours early, just keep them apart until you're ready to mix. Leftovers will stay good for about 24 hours if you don't add the avocado yet. When you want to eat the leftovers, just toss in fresh avocado. Don't try to freeze this dish. Always keep it cold for safety reasons.
Frequently Asked Questions
- → Is pre-cooking shrimp a must?
- Cooking shrimp briefly ensures safety and tender texture, unlike the traditional raw citrus method. It’s safer and faster.
- → Will pre-cooked shrimp work?
- Totally! Use pre-cooked shrimp to save time. Just dry them well to keep the mix from getting too watery.
- → Why use glass or ceramic bowls?
- Citrus reacts with metals like aluminum or copper, causing off flavors. Stick to glass or ceramic for clean, true taste.
- → How long does it last?
- It’s best fresh but keeps for 24 hours in the fridge. Add avocado right before serving for the best flavor.
- → Why ditch cucumber and tomato seeds?
- Removing seeds keeps the mixture from turning watery, so the texture stays just right.