Shrimp Ceviche with Lime Cilantro and Jalapeño
A fresh, vibrant, and easy-to-make shrimp ceviche recipe for the summer! I brought this dish as an appetizer, and everyone absolutely loved it and asked for the recipe! It’s such a lovely, light and fresh appetizer.
A Light & Vibrant Summer Appetizer
This simple, no-cook shrimp ceviche can easily be adapted with whatever you have in the fridge. That said, I strongly suggest including fresh cilantro! If cilantro isn’t your thing, feel free to use less or swap it out for parsley. Another amazing addition to try? Small finely diced mango!
Why make this recipe?
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The perfect refreshing dish: whenever you’re craving something light, crisp, and vibrant. Whether you’re beating the summer heat or looking to balance out a richer menu.
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Explosive flavors & textures: tangy lime juice, spicy jalapeño, crisp cucumber, and creamy avocado combine to create a bright, perfectly balanced bite.
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Zero cooking required: the citrus juice naturally “cooks” the shrimp. It’s fast, effortless, and keeps your kitchen cool.
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A great way to use frozen shrimp: they thaw quickly and transform into an impressive, restaurant-quality dish with minimal prep.
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Versatile & easy to serve: easily customizable with whatever fresh ingredients you have on hand. Serve it as a light starter or a main meal alongside tortilla chips, crispy tostadas, or a fresh green salad.
If the shrimp are frozen, thaw them under a slow stream of cold water, then pat them dry thoroughly. Cut them into pieces about 1 cm long. Set aside.
Add the shallots and garlic to a large bowl. Pour in the lime juice and let sit for about 2 to 5 minutes to mellow their strong flavor. Place the shrimp in a glass or ceramic bowl. Add the zest and the shrimp. Mix, cover, and let marinate in the refrigerator for about 20 minutes, or until the shrimp turn opaque and pink.
After 20 minutes, add the chopped cilantro, jalapeños, cucumbers, green onion, and a dash of green hot sauce. Return to the refrigerator for 15 minutes until the mixture is thoroughly chilled. Taste, then add a little salt and sugar as needed to balance the acidity.
Just before serving, gently fold in the avocado cubes. Garnish with cherry tomatoes and cilantro leaves. Serve well chilled, with corn chips, tostadas, or even by the spoonful in small glasses!
This recipe will keep in the fridge for 2 to 3 days, but it’s best enjoyed the same day.
Bon appetit and enjoy!
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