why make this recipe
Mexican Shrimp Ceviche is a fresh and vibrant dish that is perfect for warm weather or any gathering. This recipe brings together succulent shrimp, zesty citrus, and colorful vegetables, creating a refreshing meal with a burst of flavors. It’s not only delicious but also healthy, making it a fantastic choice for those who enjoy light and nutritious food. Plus, it’s simple to prepare and can be made in advance, allowing you to enjoy time with your guests.
how to make Mexican Shrimp Ceviche
Ingredients:
- 1 lb medium raw shrimp, peeled, deveined, tails removed, cut into ½-inch pieces
- 1 cup fresh lime juice (from 6 to 8 large limes)
- ½ cup fresh lemon juice (from 3 to 4 large lemons)
- ½ small red onion, finely diced, soaked in cold water for 10 minutes
- 2 Roma tomatoes, seeded and finely diced
- 1 jalapeño, seeded and minced
- ¼ cup chopped fresh cilantro, plus 2 tbsp extra for garnish
- 1 tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- ½ cup diced cucumber, peeled and seeded if desired
- 1 avocado, diced
- Tostadas, tortilla chips, or saltine crackers, for serving
Directions:
- Rinse and pat the cut shrimp dry. Place them in a non-reactive bowl and cover with lime and lemon juice. Refrigerate, covered, for 20 minutes until the shrimp are fully opaque.
- While the shrimp marinates, prepare the vegetables. Soak the diced red onion in cold water for 10 minutes, then drain. Dice the tomato, jalapeño, cucumber, and chop the cilantro.
- After the shrimp has marinated, drain ¾ of the excess citrus juice from the bowl. Return the shrimp to the mixing bowl.
- Add the drained red onion, tomato, jalapeño, cucumber, ¼ cup cilantro, salt, and pepper to the shrimp. Gently stir to combine and refrigerate, covered, for 10 minutes to allow the flavors to meld.
- Right before serving, gently fold in the diced avocado. Garnish with extra cilantro, and serve with tostadas, chips, or crackers.
how to serve Mexican Shrimp Ceviche
Serve Mexican Shrimp Ceviche in a chilled bowl with a side of tostadas, tortilla chips, or saltine crackers. This dish is best eaten fresh but can be made in advance to allow the flavors to deepen. Enjoy it as a starter or a light meal on a hot day.
how to store Mexican Shrimp Ceviche
To store leftovers of Mexican Shrimp Ceviche, place it in an airtight container and refrigerate. It is best consumed within 1 to 2 days for optimal freshness. The shrimp continues to “cook” in the citrus juice, so the texture may change if stored for too long.
tips to make Mexican Shrimp Ceviche
- Use high-quality, fresh shrimp for the best flavor.
- Adjust the spice level by adding more or less jalapeño according to your taste.
- Make sure all the vegetables are diced finely for a better texture.
- If you want a creamier texture, you can add diced avocado right before serving.
variation
For a twist on the traditional recipe, consider adding diced mango or pineapple for a sweet touch. You can also include coconut milk for a creamier ceviche or swap the shrimp for scallops.
FAQs
1. Can I use cooked shrimp?
Yes, you can use cooked shrimp if you’re short on time. Just cut it into pieces and mix it with the other ingredients without marinating.
2. Is ceviche safe to eat?
Ceviche is safe to eat if made with fresh seafood and prepared properly. The acidity from the citrus juice “cooks” the shrimp, making it safe to consume.
3. How do I know when the shrimp is fully marinated?
The shrimp should turn completely opaque and have a firm texture. This usually takes about 20 minutes in the citrus juice.
