Delicious Ceviche de Camarón ( Shrimp ceviche ) recipe
A refreshing, citrusy shrimp ceviche marinated in lime juice, mixed with tomato, onion, cilantro, and avocado for a bright, beach-style flavor explosion.
Equipment
- Mixing bowls
- Citrus juicer
Ingredients
- 500 g 1 lb medium shrimp, peeled and deveined
- 1 cup fresh lime juice about 8–10 limes
- 2 medium tomatoes diced
- ½ cup red onion finely chopped
- 1 cucumber peeled and diced
- 1 jalapeño or serrano pepper finely chopped
- ½ cup chopped cilantro
- 1 ripe avocado diced
- Salt and black pepper to taste
- Optional: a splash of orange juice or hot sauce
Instructions
Prep the Shrimp
- If using raw shrimp, blanch them briefly in boiling water for 1 minute until they just turn pink, then plunge into ice water to stop cooking. Drain well.
Marinate the Shrimp
- Place shrimp in a glass bowl and pour fresh lime juice over them. Stir, cover, and refrigerate for 20 to 25 minutes until the shrimp turn opaque and firm.
Drain and Mix
- Drain about half of the lime juice (leave a little for flavor). Add diced tomato, onion, cucumber, jalapeño, and cilantro. Mix gently.
Add Avocado and Season
- Fold in avocado, then season with salt, black pepper, and a splash of orange juice or hot sauce if desired.
Chill and Serve
- Refrigerate for another 10 minutes to let the flavors blend. Serve chilled with tortilla chips, tostadas, or over a bed of lettuce.
Notes
- Always use fresh shrimp and juice your limes right before marinating.
- For more sweetness, add chopped mango or pineapple.
- If using precooked shrimp, skip the lime “cooking” step and just marinate briefly for flavor.
Nutrition
Calories: 210kcal | Carbohydrates: 8g | Protein: 26g | Fat: 7g | Sodium: 480mg | Fiber: 3g