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Ceviche
Easy Shrimp Ceviche (Ceviche de Camarón)! It's bursting with flavor and perfectly refreshing. Serve it as a chip dip or as a main entree over crispy tostada shells.
Prep
20 min
Cook
1 min
Total
51 min
Serves
6
Instructions
- 01
Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.
- 02
Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.
- 03
Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).
- 04
In a medium non-reactive bowl (you can use the same bowl that was previously filled with ice water) combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.
- 05
Transfer to refrigerator and let rest 30 minutes to 1 hour.
- 06
Toss in cucumber and avocado and serve (if desired you can strain off some of the juices). It's delicious with tortilla chips or over tostada shells.
Nutrition
per serving · 1 serving
- Calories
- 174
- Protein
- 21g
- Carbs
- 9g
- Fat
- 6g
- Fiber
- 4g
- Sugar
- 3g
- Sat. fat
- 1g
- Sodium
- 131mg
- Cholesterol
- 238mg
Variations & swaps
Ceviche Recipe Variations
- Use fish: Lean white fish cut into small chunks (such as cod, tilapia, mahi mahi, snapper, bass, halibut) can be used instead of shrimp. Simmer in water until just barely cooked through, or let marinate in 2/3 cup lemon juice and 2/3 cup lime juice until it no longer looks raw when broken open, which can take up to 7 hours. The raw version is not recommended for food safety.
- Make it spicier: Add Mexican hot sauce (Tapatio, Cholula, Valentina) to the dip (1 Tbsp or more to taste).
- Add garlic: If you have a hard time leaving garlic out of anything, feel free to add 1 minced clove here.
- Add some richness: Add 3 Tbsp olive oil for a hint of rich flavor.
- Replace cucumber: Try diced radishes, jicama, corn, poblano, or bell pepper.
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