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This DIY Shrimp Ceviche packs tons of bright flavors into one simple dish. The gently cooked shrimp mingles with crunchy cucumber, ripe tomatoes, zesty jalapeño, and buttery avocado, all soaked in tangy citrus juices. It works great as a starter or light dinner, giving you fancy restaurant vibes without much fuss in the kitchen.
What Makes This Ceviche Special
You'll get fancy restaurant results right at home without breaking a sweat. Quickly cooking the shrimp gives you just the right texture, while the citrus bath adds that zingy freshness everyone loves. Grab some chips for dipping or enjoy it solo - either way, it's a cool, satisfying starter or light meal that's perfect when it's hot out or when you need to wow guests at your next get-together.
Ingredients for Shrimp Ceviche
- For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon salt for poaching water
- For the Marinade:
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1 medium red onion, finely diced
- 2 jalapeños, seeded and minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Fresh Vegetables:
- 2 medium cucumbers, seeded and diced
- 3 Roma tomatoes, seeded and diced
- 2 ripe avocados, diced
- 1 cup fresh cilantro, chopped
- For Serving:
- Tortilla chips
- Extra lime wedges
- Hot sauce (optional)
Step-by-Step Instructions
- Poach the Shrimp
- Get a big pot of salty water boiling. Pull it off the heat, toss in shrimp. Let them cook for 3 minutes until they turn pink. Dunk them in ice water right after. Chop into small chunks.
- Prepare the Base
- Grab a big glass bowl and mix your chopped shrimp, red onion, jalapeños, lime juice, and orange juice. Add salt and pepper. Let everything soak for 10 minutes.
- Add Vegetables
- Mix in your cucumber and tomatoes. Sprinkle in the cilantro. Cover the bowl and stick it in the fridge for 30-45 minutes.
- Final Assembly
- Right before you're ready to eat, carefully mix in your diced avocado. Give it a taste and add more seasoning if needed. Top with extra cilantro and some lime wedges.
- Serve
- Put everything in a cold bowl with tortilla chips on the side. Let folks add hot sauce if they want some kick.
Smart Tips for Perfect Results
Don't let the shrimp sit in the juice too long or they'll get rubbery. Take out all those seeds from your veggies so your dish isn't watery. Cut everything about the same size so it looks nice. Always go for fresh squeezed citrus, the bottled stuff won't cut it. Save the avocado for last minute so it doesn't turn brown. Make sure everything stays nice and cold.
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Tasty Pairing Ideas
Serve in a chilled bowl or fancy little glasses for guests. Blue corn chips make a pretty contrast on the side. It goes really well with cold Mexican beer or a frosty margarita. Try it before tacos or at your summer cookout. It's also a great light lunch with some fresh fruit on the side.
Storage and Make-Ahead Tips
You can prep the shrimp and veggies up to 4 hours early, just keep them apart until you're ready to serve. If you've got leftovers, they'll last about a day in the fridge if you don't include the avocado. Just add fresh avocado when you're ready to eat the leftovers. Don't try freezing this one. Always keep it cold for safety reasons.
Frequently Asked Questions
- → Why should the shrimp be poached first?
- A quick poach makes the shrimp safe to eat while keeping them tender. While raw shrimp can 'cook' in citrus, this speeds up the process.
- → Can store-bought cooked shrimp work?
- Totally! Just drain them well and pat dry before adding to avoid watery results.
- → What does a non-metal bowl do?
- Avoiding aluminum or copper prevents the citrus from giving off weird metallic flavors. Stick with glass or plastic instead.
- → How long does ceviche last?
- It's best fresh but keeps for about a day in the fridge. Add avocado right before serving for the best taste.
- → Why remove the seeds and pulp?
- You don't want excess liquid! Taking out seeds keeps the dish crisp and fresh, not watery.