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Nothing beats how fast and refreshing shrimp ceviche is during the hotter months. It's always my favorite dish to whip up for gatherings. My neighbor introduced it when she brought a surprise to a block party, and now it's a regular at my house every week.
I was worried about handling the shrimp the first time I tried making ceviche for the crew, but it came out so crisp and tangy. Folks ate it up so fast I barely got seconds.
Fresh Ingredients List
- Tostadas or tortilla chips: crunch them up underneath or dip for extra texture, totally your call
- Avocado: slice up a just-ripe avocado for creaminess without overpowering the dish
- Kosher salt: enhances the whole bowl, go for flaky salt if you can
- Fresh cilantro: chop up both leaves and delicate stems for a cool, herby layer (grab a bundle that's bright and perky)
- Fresh jalapeño: slice with gloves and toss in more for extra kick, or scale back if you want it mild
- Red onion: finely dice a firm onion for a pop of zing and crunch
- Ripe tomatoes: look for tomatoes that feel weighty, cut out the seeds, and chop for sweet tang
- Freshly squeezed lime juice: adds that signature spark so use fresh limes, not the bottled stuff
- Freshly squeezed lemon juice: gives your shrimp instant brightness, more flavor when lemons are nice and juicy
- Peeled and deveined raw medium shrimp: make sure they're firm and not giving off a fishy smell for best results
Simple Steps
- Finish and Serve
- Right before you dig in, cut up your avocado and fold it through the mixture gently so you keep bigger chunks. Dish up with some tortilla chips or tostadas and enjoy straight away.
- Chill the Mixture
- Pop a lid or some wrap over your bowl and let it hang out in the fridge for at least an hour, max four. This gives the flavors time to mingle and lets the shrimp soak up all that citrus.
- Chop and Toss
- Slice your cooled shrimp into half-inch bites and throw them in a big bowl. Squeeze over lime and lemon juice then dump in tomato, onion, jalapeño, cilantro, and salt. Give it all a big stir so everything is coated and distributed.
- Prep and Poach Shrimp
- Bring a good-sized pot of salted water to a rolling boil, then kill the heat. Second it stops bubbling, tip in the shrimp and let them steep for about two or three minutes until pink and no longer see-through. Drain and spread them out to cool for ten minutes.
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I always add cilantro—just can’t help myself. Reminds me of hanging out with buddies grilling in the backyard, and that pop of green totally perks up the whole bowl. Makes the flavors taste even more lively.
How to Store It
Seal leftovers in an airtight container and chill them. For peak flavor and texture, finish it all within a day. The lime juice helps keep things green, but avocado might darken a bit. Wait to stir in avocado until you're about to eat.
Swap Ingredients
Chopped cooked lobster or white fish makes a fun stand-in for the shrimp. If cilantro's too much for you, sub in flat-leaf parsley for an herby twist. With fish, splash on some extra citrus for a flavor boost.
Fun Ways to Serve
Spoon generous amounts onto tostadas for tons of crunch, or pile it up on tortilla chips for easy bites. Goes great over salad greens or tucked in lettuce cups for a lighter option. I like to stuff leftovers inside mini peppers for cute party snacks.
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Where It Comes From
This shrimp dish has roots all over Latin America—Mexico and Peru, especially. It’s a must on beach holidays and at family get-togethers thanks to its juicy, colorful punch. Using citrus to marinate seafood has been around for ages, bringing together fresh stuff and good weather vibes.
Frequently Asked Questions About Recipes
- → Can I use pre-cooked shrimp?
Yep! If your shrimp are already cooked, you can just chop them up and go straight to soaking them in the citrus. No need to cook them again.
- → How long should I marinate the shrimp?
Let everything sit together for one to four hours. That way, all the tastes get cozy and blend nicely.
- → Can I add extra spice?
Definitely. Throw in more jalapeño or even a splash of your favorite hot sauce if you want things hotter.
- → What are good serving options?
Try it spooned over tortilla chips or on tostadas. Or, tuck the mix inside lettuce wraps or over salad greens if you want something lighter.
- → How should leftovers be stored?
Move leftovers to a sealed container and pop them in the fridge. Eat them within a day so they stay fresh and tasty.
- → Is this dish safe for those avoiding raw seafood?
For sure! The shrimp is cooked all the way through before you add any citrus, so there’s nothing raw here.