Fresh Shrimp Ceviche
This vibrant Mexican ceviche features tender shrimp cured in fresh lime juice and tossed with crisp vegetables, creamy avocado, and spicy serrano chile. It is a bright and refreshing dish that cannot be made ahead too far as it is best eaten very fresh.
Lime-cured shrimp tossed with avocado, tomato, onion, and fresh cilantro for a refreshing appetizer.
Nutrition per serving
Ingredients
protein
curing liquid
vegetables
heat
herbs
Instructions
Cure the Shrimp in Lime Juice
Place the coarsely chopped raw shrimp in a non-reactive glass or ceramic bowl. Pour all the fresh lime juice over the shrimp ensuring every piece is submerged. Cover with plastic wrap and refrigerate for 25 to 30 minutes until the shrimp turns pink and opaque throughout from the acid.
Prepare the Vegetables
While the shrimp cures, dice the Roma tomatoes finely and place in a sieve to drain excess liquid. Mince the serrano chile removing seeds if you prefer less heat. Dice the avocado just before mixing to prevent browning. Chop the fresh cilantro coarsely.
Drain and Combine
Drain off about half the lime juice from the cured shrimp but do not rinse them. Add the drained tomatoes, minced serrano, and cilantro to the shrimp bowl and stir gently to combine. Taste for salt and adjust the seasoning at this stage before adding the avocado.
Finish and Serve Immediately
Gently fold in the diced avocado being careful not to mash it. Taste one final time and add more lime juice or salt as needed. Serve immediately in chilled glasses or bowls with tostadas or saltine crackers on the side. Do not let the ceviche sit longer than 2 hours after mixing.
Substitutions
Common mistakes
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