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To make Zesty Lime Shrimp Ceviche, gather these fresh ingredients: - 1 pound fresh shrimp, peeled and deveined - 1 cup fresh lime juice (about 8 limes) - 1 cup diced cucumber - 1 cup diced tomatoes - 1/2 red onion, finely chopped - 1 jalapeño pepper, minced (remove seeds for less heat) - 1/4 cup fresh cilantro, chopped - 1 avocado, diced - Salt to taste These ingredients create a bright and fresh flavor. The lime juice not only adds zest but also “cooks” the shrimp. You can see the shrimp turning pink, which is a great sign. You can add some optional ingredients to enhance the dish: - Extra lime wedges for serving - A dash of hot sauce for added heat - A sprinkle of taco seasoning for more flavor These options let you customize the ceviche to your taste. If you like it spicier, the hot sauce is a perfect choice. For a beautiful finish, consider these garnishes: - Additional cilantro leaves - Lime wedges - Slices of jalapeño These garnishes make your dish look more appealing. Plus, they add extra flavor when served. You can serve ceviche in small bowls or even in half avocado skins for a fun twist. Enjoy it with crispy tortilla chips for a delightful crunch! {{ingredient_image_2}} To start, I take one pound of fresh shrimp. I peel and devein them, making sure they are clean. Next, I slice the shrimp into small, uniform pieces. Each piece should be bite-sized. I place the shrimp in a non-reactive bowl, which can be glass or ceramic. I pour one cup of fresh lime juice over the shrimp. This juice must cover every piece. The acid in the lime juice “cooks” the shrimp. I cover the bowl tightly with plastic wrap and pop it in the fridge. I let the shrimp marinate for about 30 minutes. They will change color to pink and become opaque. While the shrimp marinates, I prepare the veggies. In a large bowl, I mix one cup of diced cucumber, one cup of diced tomatoes, and half of a finely chopped red onion. I also add one minced jalapeño pepper, with the seeds removed for less heat. Next, I toss in a quarter cup of chopped cilantro. I mix everything gently to combine. After 30 minutes, I check the shrimp. I drain any extra lime juice to avoid a sour taste. I then fold the marinated shrimp into the vegetable mix. I taste and add salt to my liking. Lastly, I add one diced avocado. I mix it in gently to keep the avocado pieces intact. Now, my ceviche is ready to serve! Start with fresh shrimp. Fresh shrimp has a nice, firm bite. Slice shrimp into small pieces. This helps them "cook" evenly in the lime juice. Marinate for at least 30 minutes. The shrimp will turn pink and opaque, showing they are ready. If you prefer a softer texture, you can marinate longer, but be careful not to overdo it. Taste as you go. The lime juice gives a zesty kick, but you can adjust it. If you like it milder, use less lime juice. Add a pinch of salt to enhance all the flavors. If you want more heat, add more jalapeño. Fresh cilantro adds freshness, but you can use less if you are not a fan. Serve the ceviche chilled for the best taste. You can scoop it into small bowls for a nice touch. Halved avocado skins can serve as unique containers, adding fun to your meal. For added crunch, serve with crispy tortilla chips. Garnish with lime wedges and extra cilantro for a pop of color. Pro Tips Freshness is Key: Always use the freshest shrimp you can find for the best flavor and texture in your ceviche. Adjust the Acidity: If you prefer a milder ceviche, reduce the marinating time or add a bit of water to the lime juice. Customize Your Veggies: Feel free to add other vegetables like bell peppers or corn for added color and crunch. Chill Before Serving: For the best experience, chill the ceviche in the fridge for an additional 10-15 minutes before serving. {{image_4}} You can easily swap some ingredients in this ceviche. If you can't find fresh shrimp, use cooked shrimp instead. Just chop it into small pieces. For those who dislike cilantro, parsley works well too. You may also replace lime juice with lemon juice for a different taste. If you want more crunch, try adding bell peppers or radishes. Ceviche is great on its own, but you can get creative. Serve it in avocado halves for a fun twist. You can also use lettuce leaves as cups. This makes for a low-carb option. Another idea is to layer the ceviche in a glass with tortilla chips on the side. This adds a nice touch and looks appetizing. Ceviche varies by region. In Peru, they often add sweet potatoes and corn. This gives it a unique flavor and texture. In Mexico, you might find a spicier version, using more jalapeños. Some regions even add mango or pineapple for a sweet twist. Each version brings something special to the table. To keep your zesty lime shrimp ceviche fresh, store it in an airtight container. This helps prevent any strong odors from mixing with other foods in your fridge. Always use a non-reactive bowl, like glass or ceramic, when making ceviche, as it helps maintain flavor. Avoid metal bowls, as they can affect the taste. Make sure to place the ceviche in the fridge right after serving. This keeps it cool and safe to eat. Zesty lime shrimp ceviche can last in the fridge for about 1 to 2 days. After this time, the shrimp may lose its texture and flavor. If the shrimp starts to smell or look odd, it's best to throw it away. Always check for freshness before enjoying leftovers. The lime juice helps preserve it but won't keep it fresh forever. Ceviche is best enjoyed cold and not reheated. If your ceviche seems to lose its flavor after a day, you can refresh it. Simply add a splash of fresh lime juice and a pinch of salt. This will bring back some of its zesty kick. Serve it with fresh tortilla chips for a crunchy bite. You can also add a few diced veggies to brighten it up again. Ceviche is a dish made from fresh seafood, marinated in citrus juices. It uses lime juice to "cook" the seafood without heat. The dish often includes vegetables and herbs for added flavor. You can enjoy ceviche as a light meal or appetizer. Yes, you can use frozen shrimp for this recipe. Just be sure to thaw the shrimp fully first. Pat them dry to remove excess moisture. This helps the shrimp absorb the lime juice better. This recipe has a mild heat level. The jalapeño adds flavor without being too spicy. If you want less heat, remove the seeds and ribs from the jalapeño. For more heat, add extra jalapeño or a dash of hot sauce. Yes, ceviche is safe to eat when prepared correctly. The acidity of the lime juice kills harmful bacteria. Make sure to use fresh, quality seafood and keep it chilled. Always serve ceviche the same day it's made for the best taste. You can prepare the vegetables and shrimp separately. Mix them just before serving to keep the flavors fresh. If you mix too early, the shrimp may become too sour or mushy. Enjoy ceviche best when it's fresh! To make ceviche, you need fresh shrimp and vegetables. Follow the steps for marinating and mixing to create the best dish. Use my tips to enhance texture and flavor. Feel free to explore variations and adjust to your taste. Remember to store ceviche correctly, and know how long it lasts. With this guide, you can make an amazing ceviche that impresses everyone. Enjoy your culinary adventure and savor each bite!

Zesty Lime Shrimp Ceviche

A refreshing and tangy shrimp ceviche marinated in lime juice, mixed with fresh vegetables and served with tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 pound fresh shrimp, peeled and deveined
  • 1 cup fresh lime juice (approximately 8 limes)
  • 1 cup diced cucumber
  • 1 cup diced tomatoes
  • 1/2 unit red onion, finely chopped
  • 1 unit jalapeño pepper, minced (seeds removed for a milder flavor)
  • 1/4 cup fresh cilantro, chopped
  • 1 unit avocado, diced
  • to taste salt
  • for serving tortilla chips

Instructions
 

  • Start by slicing the shrimp into small, uniform pieces, making sure they are bite-sized. Place the shrimp pieces in a non-reactive bowl (such as glass or ceramic).
  • Pour the fresh lime juice over the shrimp, ensuring that every piece is fully submerged. This will 'cook' the shrimp due to the acidity of the lime. Cover the bowl tightly with plastic wrap and refrigerate for approximately 30 minutes, or until the shrimp turn pink and opaque.
  • Meanwhile, while the shrimp is marinating, prepare the vegetables. In a large mixing bowl, combine the diced cucumber, diced tomatoes, finely chopped red onion, minced jalapeño pepper, and chopped cilantro. Mix gently to combine.
  • Once the shrimp has finished marinating, carefully remove it from the refrigerator. Drain off any excess lime juice to prevent the ceviche from becoming too sour.
  • Gently fold the marinated shrimp into the vegetable mixture, ensuring everything is well incorporated. Taste and adjust the seasoning with salt as desired.
  • Next, add the diced avocado to the bowl, gently mixing it in to avoid smashing the avocado pieces.
  • Serve the ceviche chilled, garnishing it with additional cilantro and lime wedges for an extra burst of flavor.

Notes

For a visually appealing presentation, scoop the ceviche into individual small bowls or use halved avocado skins as serving containers. Pair with crispy tortilla chips on the side for a delightful crunch that complements the fresh ceviche!
Keyword appetizer, ceviche, fresh, lime, shrimp