Description

This vibrant and refreshing Zesty Ceviche recipe is perfect for brightening up your summer party with its fresh flavors of shrimp, citrus juices, crunchy vegetables, and a hint of jalapeno heat. It’s a quick and easy dish featuring poached shrimp marinated in lime and lemon juice, combined with fresh tomatoes, onion, cucumber, cilantro, and creamy avocado for the perfect light appetizer or snack.

Ingredients

Scale

Main Ingredients

1 pound Medium Shrimp (peeled, deveined, and tails removed)
1/2 cup Fresh Lime Juice
1/4 cup Fresh Lemon Juice (can substitute with more lime juice)
2 medium Roma Tomatoes, diced
1/2 medium Red Onion, finely chopped
1 medium Cucumber, diced (pickling cucumbers work great)
1/4 cup Cilantro, chopped (can substitute with parsley)
1 small Jalapeno Pepper, seeded and finely chopped (remove seeds for milder flavor)
1 medium Avocado, diced (add right before serving)
Salt and Pepper, to taste

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Instructions

Prepare the shrimp: Bring a pot of water to a rolling boil. Add the peeled and deveined shrimp and cook for about 1 minute until they turn pink and opaque, indicating they are just cooked.
Cool the shrimp: Immediately drain the shrimp and plunge them into a bowl of ice water to halt the cooking process, preserving a tender texture.
Mix the ceviche base: In a medium non-reactive bowl, combine the cooked shrimp with fresh lime juice, lemon juice, diced Roma tomatoes, finely chopped red onion, chopped cilantro, and jalapeno. Season the mixture with salt and pepper to taste.
Marinate: Cover the bowl and refrigerate for 30 minutes to 1 hour to allow the flavors to meld and intensify.
Add fresh vegetables: Just before serving, gently fold in the diced cucumber and avocado to add freshness and creaminess to the ceviche.
Serve: Serve chilled as a light appetizer or snack perfect for a summer gathering.

Notes

Cooking shrimp briefly keeps them tender and prevents rubbery texture.
Use a non-reactive bowl (glass or ceramic) to avoid metallic flavors when mixing citrus juice.
Adjust jalapeno seeds based on your preferred heat level.
For more citrus tang, substitute lemon juice with additional lime juice.
Add avocado right before serving to avoid browning and maintain texture.
This ceviche is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.