Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Drain ¾ of the excess citrus juice from the bowl after the shrimp has marinated. 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.
- Fold in the diced avocado right before serving. Garnish with extra cilantro, and serve with tostadas, chips, or crackers.
Notes
Best served fresh, but can be made in advance. Store leftovers in an airtight container and consume within 1 to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Ceviche
- Cuisine: Mexican
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 140mg