Shrimp Ceviche
A classic appetizer for virtually any type of gathering. It’s bright, citrusy, buttery, and perfectly balanced to please every palate.
Servings: 8 people
Ingredients
For the Shrimp
- 1 pound medium shrimp peeled and deveined
- 1 1/2 teaspoons fine sea salt for seasoning water
- 1 lime cut into wedges plus more for juicing and optional wedges for serving
- 1 teaspoon peppercorns
- 1/4 cup coarsely chopped fresh cilantro leaves reserve stems for shrimp cooking water
Other Ceviche Ingredients
- 4 Roma Tomatoes seeded and diced small
- 1 medium cucumber peeled and diced small
- 3 radishes thinly sliced, slices quartered
- 1/3 cup finely diced red onion
- 1 medium jalapeño finely diced or serrano chile, seeds and membrane removed (recipe note #1)
- 6 tablespoons fresh lime juice juice from about 3 limes
- 1/4 teaspoon fine sea salt plus more to taste
- 1 medium avocado
- microgreens for garnish, optional
- tortilla chips for serving
Instructions
- Prepare ice bath for shrimp.
- Bring 2 quarts water, kosher salt, lime wedges (squeeze juice out into pot as well as adding wedges), peppercorns and reserved cilantro stems to boil in a medium pot over medium-high heat. Add shrimp and cover; remove from heat and let stand 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath.
- When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and chop into 1/2-inch pieces; transfer to a large bowl.
- To shrimp add tomatoes, cucumber, radishes, red onion, jalapeño, cilantro and lime juice; gently stir to combine. Season to taste with kosher salt and gently stir again. Cover and refrigerate 30 minutes.
- When ready to serve, peel, seed and dice avocado. Add to ceviche and gently stir in to combine. Transfer to serving bowl and garnish with microgreens if desired. Serve with tortilla chips and lime wedges (optional).
Video
Notes
- For a spicier version, leave seeds and membrane or use serrano chiles which tend to be spicier. Wear gloves when preparing raw chiles as their liquid can severely irritate your skin.
- If you prefer a shrimp heavy ceviche: use 1/2 cucumber instead of a whole, 2 tomatoes instead of 4, and, optionally, reduce red onion to 1/4 cup.
Nutrition
Calories: 107kcal | Carbohydrates: 7g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 582mg | Potassium: 430mg | Fiber: 3g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
