Shrimp Ceviche
A refreshing and tangy shrimp ceviche made with fresh shrimp, citrus juices, and vibrant vegetables, perfect for any occasion!
Equipment
- Large Bowl
- Food Processor
- Knife
- Cutting Board
Ingredients
- 1 lb shrimp peeled, deveined, and tails removed
- 1/3 cup red onion very finely diced
- 1/4 cup fresh cilantro chopped
- 1/3 cup English cucumber seeds removed and finely diced
- 8 Tbsp fresh lime juice or 2-3 limes
- 2 Tbsp fresh lemon juice or 1 lemon
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Slice the shrimp in half lengthwise, then cut each half into 3-4 smaller pieces.
- In a food processor, blend lime juice, lemon juice, and one serrano pepper until smooth.
- In a large bowl, combine the shrimp and pour in the citrus mixture.
- Add red onion, chopped cilantro, the remaining diced serrano pepper, cucumber, oregano, salt, and black pepper.
- Gently toss all ingredients together and cover the bowl.
- Refrigerate for at least one hour to allow the flavors to meld and the shrimp to marinate.
- Before serving, add diced avocado and adjust salt and pepper to taste.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.