Simple Fresh Shrimp Ceviche
A delightful dish that captures the essence of coastal flavors with its vibrant mix of fresh ingredients.
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Plastic Wrap
Ingredients
Seafood
- 1 pound Fresh raw shrimp, peeled and deveined Look for shrimp that are firm and have a mild, ocean-like scent.
Marinade
- 1 cup Fresh lime juice This acid cooks the shrimp through a process called denaturation.
Vegetables
- 0.5 cup Finely diced red onion Adds a crisp texture and a hint of sharpness.
- 0.5 cup Chopped fresh cilantro Brings a burst of herbal freshness.
- 1 medium Diced tomato Adds sweetness and juiciness.
- 0.5 cup Peeled and diced cucumber Contributes crunch and hydration.
- 1 piece Finely chopped jalapeño Provides a spicy kick; adjust to taste.
- 1 teaspoon Kosher salt Enhances the flavors of the ingredients.
- 1 piece Diced ripe avocado (optional) Adds a creamy texture.
Instructions
- Start by selecting fresh shrimp. Ensure they are raw, peeled, and deveined. Rinse them under cold water to remove any debris and pat them dry with paper towels.
- Chop the shrimp into small, bite-sized pieces and place them in a glass or ceramic bowl.
- Squeeze fresh lime juice over the shrimp, ensuring they are fully immersed. Stir gently to coat all pieces.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Prepare your vegetables by finely dicing the red onion, cucumber, and tomato. If using jalapeño, remove the seeds and finely chop it.
- After marinating, drain any excess lime juice from the shrimp.
- Add the diced red onion, cucumber, tomato, jalapeño, and chopped cilantro to the shrimp. Gently fold together.
- Season with salt and add diced avocado if desired. Stir carefully to incorporate.
- Let sit for an additional 10-15 minutes before serving to allow flavors to meld.
- Serve chilled, garnished with extra cilantro or lime wedges.
Notes
Best enjoyed fresh. Store leftovers in an airtight container and consume within 1-2 days.