Description
This recipe features poached or raw shrimp that are marinated to achieve the ‘cooked’ texture in a delightful blend of flavors.
Mixed with jalapeño, serrano peppers, and fresh herbs like cilantro, this seafood salad is both an appetizer and a light meal that can be served cold with tortilla chips or on a tostada. Ideal for anyone looking for a refreshing seafood preparation that’s visually appealing and delicious.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 medium tomato, diced
- 1 small red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 jalapeño, diced (adjust heat level as desired)
- 1 serrano pepper, diced (optional)
- 1 small cucumber, diced
- 1 avocado, diced
- Salt and pepper to taste
- Tortilla chips or tostadas for serving
Instructions
- Prepare the Shrimp: If using raw shrimp, dice them into bite-sized pieces. Otherwise, use poached shrimp, chopped into smaller pieces.
- Combine Marinade: In a large kitchen bowl, mix the lime juice and lemon juice. Add salt and pepper as desired.
- Mix in Ingredients: Add the diced shrimp, tomatoes, red onion, jalapeño, serrano pepper (if using), cucumber, and cilantro to the bowl with the marinade. Stir to ensure everything is well coated.
- Marinate: Cover the bowl and refrigerate for 30 minutes to allow the shrimp to ‘cook’ in the acid and for flavors to meld.
- Add Avocado: Just before serving, gently fold in the diced avocado to maintain its texture.
- Serve: Serve the chilled ceviche in bowls with tortilla chips or on tostadas. Garnish with extra cilantro if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer, Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Fat: 8
- Carbohydrates: 10
- Protein: 20