Easy Shrimp Ceviche
No cooking required, this Easy Shrimp Ceviche recipe is the best dish for summer. Cool, light and refreshing, easy Shrimp Ceviche is on the table in minutes and perfect for parties. Made with just a few simple ingredients, it creates a flavor explosion for your tastebuds. I like to make a big batch when I have friends over and serve with a bowl full of tortilla chips so guests can dig right in. Or I just pile a few spoonfuls right onto a romaine leaf, taco style, for a light lunch or dinner.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1 pound cooked shrimp peeled and deveined
- 1/4 cup fresh lemon
- 1/4 cup fresh lime juice
- 1/2 cup fresh squeezed orange juice
- 4 whole plum tomatoes deseeded and diced
- 2 whole jalapeno peppers deseeded and minced
- 1 cup jicama diced
- 1/2 cup fresh cilantro chopped
- 1/4 cup red onion finely chopped
- 1 whole avocado pitted and diced
- pinch salt and pepper to taste
- Carbohydrate 9.50845937561627 g
- Cholesterol 110.5631401875 mg
- Fat 4.51727001200616 g
- Fiber 3.79031248498 g
- Protein 13.3403674459099 g
- Saturated Fat 0.729858993663108 g
- Serving Size 1 1 Serving (196g)
- Sodium 133.318051100242 mg
- Sugar 5.71814689063628 g
- Trans Fat 0.394913562477644 g
- Calories 126 calories
Chop the shrimp into 1/2 inch pieces and transfer to a bowl. Set aside. In a small bowl, whisk together the lemon, lime and orange juice to combine. Pour 1/2 cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes. Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices. Season the ceviche with salt and pepper, to taste. Serve immediately with tortilla chips, if desired.
