Description
A light and refreshing Mexican-inspired seafood dish made with marinated shrimp, fresh lime juice, tomatoes, onions, cilantro, and a hint of chili.
Ingredients
- Raw shrimp (peeled, deveined, and tails removed)
- Fresh lime juice
- Ripe tomatoes, finely diced
- Red onion, finely chopped
- Jalapeño or serrano chili, seeded and minced
- Fresh cilantro leaves, chopped
- Salt and pepper
- Optional: diced cucumber or avocado for added freshness
Instructions
- Chop the raw shrimp into bite-sized pieces and place in a non-reactive bowl.
- Pour enough fresh lime juice over the shrimp to completely cover it.
- Refrigerate and let the shrimp “cook” until opaque, about 15–20 minutes. I swirl it gently halfway through to ensure even marination.
- Once the shrimp are opaque and firm, drain off some of the excess lime juice, leaving a little for flavor.
- Add diced tomatoes, red onion, minced chili, and chopped cilantro.
- Season with salt and pepper to taste, and gently toss to combine.
- Chill for another 10 minutes to let flavors meld before serving.
Notes
- For extra crunch, swap half the tomatoes for diced cucumber.
- Adding diced avocado gives a creamy contrast to the tangy ceviche.
- Adjust the heat level by using more or less jalapeño, or by substituting habanero for extra spice.
- For a tropical twist, mix in diced mango or pineapple for a hint of sweetness.
- Substitute shrimp for scallops or firm white fish like tilapia or halibut for variety.
- Store leftovers in an airtight container for up to 2 days, and always serve cold.
Nutrition
- Serving Size: 1/4 of the recipe (approx. 1 cup)
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 125mg
