The chopped shrimp and crispy vegetables combine to form a bright and rich citrus mixture that is perfect for using fries sc.
- smell: Bright lime, juicy tomatoes and creamy avocado with cool crunch of citrus!
- Skill Level: Easy to make and no cooking required makes this dish a favorite for everyone!
- Tips for saving time: You can skip chopping and swap the vegetables for refrigerated pico de Gallo or mango salsa.
- Suggestions: Ceviche can be made with delicious snacks on salads, appetizers or light lunches, or wrapped in lettuce.
Shrimp Ceviche Ingredient Tips
Traditional ceviche is a South American dish Raw seafood in acidic marinade Just like citrus juice or vinegar, they “boil” raw fish, shrimp or shellfish (rather than hot).
- shrimp: Use chopped shrimp or bay shrimp that is precooked and ready to use. If using raw shrimp, make sure it is very fresh. While Raw Seafood is traditional in ceviche, I prefer using cooked shrimp in this recipe as not everyone can use fresh shrimp. Cooked shrimps will add different textures, and cooking shrimps can kill harmful bacteria.
- Tangerine: Use fresh lemons, limes and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut it in half and squeeze it manually. Orange juice is needed to prevent the mixture from being too sour, while lime juice makes the taste brighter.
- vegetable: Tomatoes, jalapeno, red onions and avocado bring color and texture. Cut into thin slices of radish and sliced shallots are also good.
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- Replace the shrimp with scallops, making sure they are marinated in the citrus to “cook” before adding other ingredients.
- For an extra kick, use Serrano Chile instead of jalapeno.
What to eat with shrimp ceviche?
So many choices! Serve shrimp ceviche with tortillas or homemade crostini and scalp to cucumber boats, avocado half or pile on top of Tostadas. You can also use it as a salsa for tortillas or tacos.
Store shrimp ceviche
The shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best to enjoy it the same day. Store it in a covered container in the refrigerator for a day.
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Simple shrimp ceviche recipe
Shrimp Ceviche is a refreshing dish that is meaty shrimp marinated with rich citrus juice mixed with fresh vegetables, avocados and jalapeno.
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Cut the shrimp into ½-inch pieces and transfer to a bowl. Set aside.
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In a small bowl, stir together lemon, lime and orange juice. Pour ½ cup of citrus juice over the shrimp and pour in and mix. Let the shrimp marinate in the juice for 15 minutes.
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Add tomato, jalapeno, jicama (or apple), coriander and red onion to the shrimp. Throw away the ingredients to combine and allow to marinate for 10 minutes. Add the avocado and the remaining juice.
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Season the ceviche with salt and pepper. Serve with tortillas immediately if needed.
It is best to enjoy shrimp ceviche on the same day.
*We prefer using cooked shrimp in this recipe because not everyone can use fresh shrimp. The FDA recommends that children, the elderly, immune support and pregnant women avoid cooking seafood (including ceviche).
If using raw shrimp, cut it into small pieces and marinate in citrus juice at least 30 minutes or up to 4 hours before adding other ingredients.
Calories: 116 | carbohydrate: 6g | protein: 12g | Fatty: 4g | cholesterol: 142mg | sodium: 444mg | Potassium: 251mg | fiber: 2g | sugar: 2g | Vitamin A: 135IU | Vitamin C: twenty twomg | calcium: 89mg | iron: 1.5mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, dipping sauce, snacks
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