Peruvian Shrimp Ceviche
This fresh and easy Peruvian shrimp ceviche recipe is the best version because it can be done with raw and cooked seafood for every palate.
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Servings: 4
Calories: 255kcal
Ingredients
- 1 lb shrimp peeled and deveined
- 1 cup cherry tomatoes cut into halves
- ¾ cup diced cucumber
- ½ cup red onions
- 1 avocado diced
- 1 jalapeno minced
- ½ cup chopped cilantro
- ¼ cup lime juice
- 1/3 cup fresh orange juice
- ½ teaspoon salt
- Tortilla chips for serving
Instructions
- Gather all the fresh ingredients for the quick and easy shrimp ceviche.
- To cook the shrimp, boil a pot of water with salt to high heat. Turn off the heat and cook the shrimp until they turn pink.
- Drain and cool the cooked shrimp. Next, place them in a bowl with cherry tomatoes, cucumber, red onions, avocado, jalapeno, and cilantro.
- Season the ceviche mixture with lime juice and orange juice.
- Add salt to taste and toss the ingredients together. Make sure everything is evenly coated.
- Cover the bowl and put the shrimp ceviche in the fridge to marinate for 45 minutes to an hour before serving.
- Plate the shrimp ceviche with tortilla chips, and enjoy.
Notes
- Classic ceviche uses raw shrimp, but it’s crucial to use the freshest shrimp if raw to ensure they’re entirely safe from contamination.
- If only large or jumbo shrimp is available, cut them into smaller pieces to make them easier to eat in the ceviche.
- If using frozen shrimp, defrost and cook them accordingly.
- Be patient and let the shrimp ceviche marinate for 45 minutes to an hour before eating.
- Ceviche can be done 8 hours in advance, but only add the avocado before serving as they turn brown quickly.
- Shrimp ceviche is best eaten fresh, and freezing is not recommended.
Nutrition
Serving: 1g | Calories: 255kcal | Carbohydrates: 15g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 239mg | Sodium: 1349mg | Fiber: 5g | Sugar: 5g