Description
A quick, no-cook shrimp ceviche recipe perfect for light summer appetizers, featuring fresh lime juice, crisp veggies, and creamy avocado served in individual cups.
Ingredients
Scale
- 1 pound raw shrimp, peeled, deveined, tails removed
- 1 cup freshly squeezed lime juice (about 6–8 limes)
- ½ cup red onion, finely diced
- ½ cup jicama, peeled and diced (or cucumber as substitute)
- 1 medium tomato, diced
- 1 ripe avocado, diced
- ¼ cup fresh cilantro, chopped (optional)
- 1 small jalapeño, seeded and finely chopped
- 1 teaspoon salt (sea salt preferred)
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Optional: tortilla chips or small lettuce leaves for serving
Instructions
- Rinse the raw shrimp and pat dry with paper towels. Chop into ½-inch bite-sized pieces.
- Place shrimp pieces in a mixing bowl and pour freshly squeezed lime juice over them. Stir gently to coat, cover, and refrigerate for 15-20 minutes until shrimp turn opaque pink. Do not marinate longer than 30 minutes.
- While shrimp marinates, finely dice red onion, jicama, tomato, and jalapeño. Chop cilantro and dice avocado just before assembly.
- Drain off about half the lime juice from the shrimp. Add diced onion, jicama, tomato, jalapeño, and cilantro to the shrimp. Gently fold in diced avocado last. Add salt, pepper, and olive oil, then toss gently to combine. Adjust seasoning to taste.
- Spoon the ceviche mixture into serving cups or small lettuce leaves, about 3 tablespoons per cup. Chill for 10-15 minutes before serving.
- Garnish with a sprig of cilantro or thin slice of jalapeño. Serve with tortilla chips or on its own immediately.
Notes
Do not marinate shrimp longer than 30 minutes to avoid toughness. Dice avocado last and fold gently to prevent browning and mushiness. Soak diced onion in cold water for 10 minutes if you prefer milder onion flavor. Keep avocado separate if storing leftovers to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: About 3 oz (85g) per
- Calories: 120
- Fat: 4
- Carbohydrates: 6
- Fiber: 2
- Protein: 18
Keywords: shrimp ceviche, no-cook appetizer, summer recipe, light appetizer, fresh lime, avocado, jicama, easy ceviche