Description
A refreshing and zesty Chilli Lime Shrimp Ceviche, perfect for warm days.
Ingredients
Scale
- 14 oz raw shrimp, peeled, deveined, and cut into ½ inch pieces
- ½ cup freshly squeezed lime juice (about 4–5 limes)
- 1 small red onion, finely diced
- 1 medium jalapeño or red chilli, seeded and finely chopped
- 1 garlic clove, minced
- ½ teaspoon sea salt
- 1 ripe avocado, diced
- 2 medium tomatoes, seeded and diced
- 1 small cucumber, peeled, seeded, and diced
- 3 tablespoons fresh cilantro, finely chopped
- Lime wedges
- Tortilla chips or tostadas (optional)
Instructions
- In a glass or ceramic bowl, combine shrimp and lime juice. Stir to coat thoroughly. Cover and refrigerate for 30 minutes, stirring halfway through, until shrimp turns opaque and is cooked.
- Add red onion, jalapeño, garlic, and salt to the shrimp. Mix well and let sit for 5 minutes.
- Gently fold in avocado, tomatoes, cucumber, and cilantro. Taste and adjust salt or chilli as needed.
- Serve chilled, garnished with lime wedges and accompanied by tortilla chips or tostadas if desired.
Notes
- Make sure to use fresh shrimp for the best flavor.
- Adjust the spiciness by adding more or less jalapeño or red chilli.
- For added flavor, let the ceviche sit longer before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (marinating time)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg