Shrimp Ceviche
Shrimp ceviche is the taste of every warm gathering I can remember. In a family that needs almost no excuse to get together, someone was always squeezing limes over shrimp, dicing tomato and cucumber, and setting a big bowl out with a stack of tostadas beside it. It is light and bright and made for sharing, the kind of thing you pick at while the stories get louder and the afternoon stretches out. I still make it for exactly those days. Set it out cold when the weather is warm and the company is good, and watch how long everyone lingers.
A fresh and zesty homemade shrimp ceviche made with lime and lemon juice, crisp veggies, and spicy jalapeños. This no-cook appetizer comes together in under an hour and is perfect for serving with tortilla chips or tostadas.
Ingredients
- 1 lb raw shirmp peeled and deveined
- 8 limes juice
- 1 lemon juice
- 3 small Roma tomatoes chopped
- ½ cucumber seeds removed
- ½ small white onion
- 1-2 jalapenos chopped
- handful of fresh cilantro chopped
- salt to taste
- black pepper to taste
- garlic powder to taste
Instructions
- Prepare the Shrimp:Chop the raw shrimp into small, bite-sized pieces and place them in a glass or non-reactive bowl.
- Add Citrus Juice:Pour the lime and lemon juice over the shrimp until fully submerged. Cover the bowl and refrigerate for 30–45 minutes, or until the shrimp turns opaque and looks “cooked.”
- Add the Veggies:Once the shrimp is ready, drain some of the excess citrus juice if preferred. Stir in the chopped cucumber, tomatoes, onion, jalapeños, and cilantro.
- Season:Add salt, black pepper, and garlic powder to taste. Gently mix everything until well combined.
- Chill and Serve:Let the ceviche chill for an additional 10–15 minutes to allow the flavors to meld. Serve cold with tostadas, tortilla chips, or saltine crackers.