Description
Fresh, light, and zesty Shrimp Ceviche made with juicy shrimp, lime and orange juice, crisp cucumber, and ripe avocado. This easy shrimp ceviche recipe is healthy, flavorful, and perfect for summer lunches or appetizers.
Ingredients
Ceviche:
- Kosher salt
- 1 pound shrimp, peeled and deveined
- ½ cup red onion, finely chopped
- 2 jalapeños, finely chopped
- Juice of 7 limes
- Juice of 1 orange
- 1 cup cucumber, seeds removed and chopped
- 1 cup cherry tomatoes, chopped
- 2 tablespoons fresh cilantro, chopped
- Freshly ground black pepper
Assembly:
- ¼ cup mayonnaise
- 2 tablespoons hot sauce
- 8 corn tostadas or warmed tortillas
- 1 avocado, chopped
Instructions
1. Bring a large pot of salted water to a boil. Remove from heat and add shrimp. Poach for about 3 minutes until shrimp are pink and cooked through.
2. Drain shrimp and let cool. Remove tails and chop into bite-size pieces.
3. In a large bowl, combine shrimp, red onion, jalapeños, lime juice, and orange juice. Season with salt. Chill for 20 minutes.
4. Stir in cucumber, tomatoes, and cilantro. Add salt and pepper to taste.
5. In a small bowl, mix mayonnaise and hot sauce to make spicy mayo.
6. Spread spicy mayo over tostadas or tortillas, then spoon ceviche into the center.
7. Top with chopped avocado and serve immediately.
Notes
Use fresh lime and orange juice for the best flavor.
Keep shrimp cold for a fresh, firm texture.
For a traditional version, marinate raw shrimp directly in citrus for 15–30 minutes until opaque.
Serve immediately after assembling for the freshest taste.
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Category: Appetizer, Main Course, Lunch
- Method: No Cook (or Poached)
- Cuisine: Mexican inspired
Nutrition
- Serving Size: 1 tostada
- Calories: 185
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 125mg