Zesty Lime Cilantro Shrimp Ceviche Fresh Fiesta in Minutes

Easy Shrimp Ceviche Fiesta

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Preparation time:25 Mins

Cooking time:0

Servings:4 appetizer servings

Ingredients:

• 1 lb Raw Shrimp (Medium/Large, peeled & deveined, thawed and dry)
• 1 cup Fresh Lime Juice (freshly squeezed)
• 1/4 cup Fresh Lemon Juice
• 1/2 medium Red Onion (very finely diced)
• 1 medium Jalapeño Pepper (seeded and minced)
• 1 large Roma Tomato (seeds removed, diced small)
• 1/2 cup packed Fresh Cilantro (roughly chopped)
• 1 medium Avocado (diced just before serving)
• 1 teaspoon Kosher or Sea Salt (plus more to taste)
• 1/2 teaspoon freshly ground Black Pepper

Instructions:

• Prepare the Shrimp: Cut the raw, thawed shrimp into bite-sized pieces (about 1/2 inch chunks). Place the pieces into a non-reactive bowl (glass or ceramic).
• Start the Cure: Pour the fresh lime and lemon juices over the shrimp, ensuring everything is submerged. Stir gently.
• Initial Chill: Cover the bowl and refrigerate for 15 minutes to begin the acid curing process.
• Prepare Vegetables: While the shrimp cures, finely dice the red onion, jalapeño, and tomato. Chop the cilantro.
• Check the Shrimp: After 15 minutes, check the shrimp. It should have turned opaque and slightly pink. If pieces are very thick, cure for 5-10 more minutes, but do not over-cure.
• Drain Excess Liquid: Carefully pour off about 75% of the citrus marinade from the bowl.
• Fold in Aromatics: Add the diced red onion, jalapeño, tomato, salt, and pepper to the shrimp. Gently fold everything together.
• Final Marinade: Return the bowl to the fridge for an additional 15 minutes to allow the flavours to marry.
• Finish and Serve: Just before serving, gently fold in the chopped cilantro and the diced avocado. Taste and adjust salt if necessary. Serve immediately, perhaps with tortilla chips.

Nutrition Facts

Calories	653 kcal
Protein	11.7 g
Fat	33.5 g
Carbs	23.4 g
Fiber	7.0 g
Sodium	10035 mg

Recipe Info

Category	Appetizer, Seafood
Cuisine	Peruvian-Inspired

Sunshine on a Plate: Introducing Our Effortless Easy Shrimp Ceviche

There is something undeniably magical about a dish that requires zero stovetop time yet delivers such an explosion of vibrant, fresh flavor. We are diving deep into the realm of Easy Shrimp Ceviche today—a recipe that proves culinary delight doesn't have to involve complicated cooking techniques or hours spent over a hot stove. This is the quintessential summer appetizer, a light lunch, or even a stunning party starter that captures the essence of the coast in every bright, tangy bite. Forget the myth that ceviche is difficult; our blueprint for this Zesty Lime & Cilantro Shrimp Ceviche ensures you achieve that perfect Peruvian-style zest with remarkable ease.

Why This Citrus Cure Stands Above the Rest

This particular Ceviche Recipe shines because it respects simplicity. While many shrimp dishes can be heavy, this preparation is remarkably light and refreshing. It requires less than an hour from start to finish, making it an ideal candidate for impromptu gatherings when you need maximum flavor impact with minimal fuss.

The Magic of Minimalist Marination

The core technique here is acid curing. We rely entirely on the natural acidity of fresh citrus to transform the texture of the raw shrimp. This process, which avoids heat entirely, preserves a delicate sweetness in the seafood that is often lost when heat is applied. It’s a beautiful demonstration of how chemistry, not just heat, can cook food.

Seaside Flavor Without the Commute

When you taste this Easy Shrimp Ceviche , you are instantly transported. That sharp, clean taste of lime blended with the herbaceous punch of cilantro and the underlying sweetness of perfectly cured shrimp mimics the experience of dining oceanside. It’s flavor complexity achieved through perfect ingredient harmony, not excessive layering.

Demystifying the 'Cooking' Process in Lime Juice

A common question when preparing this dish is: Do you need to cook shrimp for ceviche ? The short answer is no, not conventionally. The acid in the lime juice chemically alters the proteins in the raw shrimp, causing them to contract and turn opaque—the same visual change that happens when shrimp is boiled or sautéed. We use about 1 pound of raw shrimp for this recipe, which yields about four generous appetizer servings, meaning you get big flavor from a small preparation effort.

The Essential Components for Ultimate Flavor Balance

Achieving that hallmark tangy, savory, and slightly spicy profile requires a precise balance of ingredients. Our approach focuses on the core pillars of texture, acidity, heat, and herbaceous freshness. We utilize freshly squeezed lime juice, complemented by a touch of lemon juice for a rounded tang, to ensure the cure is potent enough.

For crunch and aroma, we rely on finely diced red onion and juicy Roma tomatoes (with the watery seeds carefully removed). Finally, the necessary heat comes from a single, finely minced jalapeño—which you can adjust based on your preference for spice.

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Sourcing Your Seafood: What Makes Shrimp Ceviche Truly Easy

The definition of "easy" hinges significantly on the quality and preparation of your main protein. Since this Shrimp Ceviche relies on the acid for its transformation, the quality of the raw product is absolutely non-negotiable.

The Produce Powerhouse: Beyond Just Shrimp and Lime

While the citrus is crucial, the fresh components are what elevate this dish from merely cured shrimp to a fiesta in a bowl. We incorporate a generous half-cup of packed, roughly chopped fresh cilantro—this is not optional; it’s the soul of the flavor profile. We also reserve the dicing of one medium avocado until the very end, ensuring it remains creamy and vibrant. If you’re wondering what to put in shrimp ceviche to make it shine, trust the combination of onion, tomato, and cilantro.

Essential Kitchen Tools for Perfect Preparation

Because we are dealing with high acidity, using the correct bowl is vital. You must select a non-reactive container—glass or ceramic are perfect choices. Avoid aluminum or other reactive metals, as the acid can leach metallic flavors into your food.

A sharp knife and a sturdy cutting board are your next most important tools for achieving the consistently small dice required for even curing.

Selecting Shrimp: Freshness is Non-Negotiable

For the best results in this Easy Shrimp Ceviche Recipe , source the highest quality raw shrimp available to you. They should be thawed completely but very cold. Before you begin the process, use paper towels to pat the shrimp very dry. Excess moisture will dilute the potent citrus cure, leading to a bland, unevenly "cooked" result. We cut the 1-pound serving into uniform bite-sized chunks, about half an inch each, for consistent texture.

Step-by-Step Guide to Crafting Exceptional Easy Shrimp Ceviche

Crafting this vibrant dish is a sequence of simple, yet specific, actions designed to maximize flavor extraction while controlling texture. The total active preparation time is a brisk 25 minutes, followed by essential chilling.

Prep Mastery: Chopping & Combining the Core Ingredients

Begin by meticulously preparing your vegetables. The red onion should be very finely diced, as should the seeded tomato and jalapeño. Remember, these ingredients will be eaten raw alongside the shrimp, so fine dicing ensures harmony in every spoonful. Place the prepared, raw shrimp pieces into your clean, non-reactive bowl.

The Citrus Bath: Timing Your Marinade Precisely

Pour the mixture of 1 cup of fresh lime juice and 1/4 cup of lemon juice directly over the shrimp, ensuring every piece is completely submerged. Stir gently. This is where the actual "cooking" begins. Cover the bowl and place it immediately into the refrigerator. We allow this initial cure to proceed for about 15 minutes.

The Grand Assembly: Folding in the Final Fresh Elements

After the initial 15-minute cure, check your shrimp. It should appear opaque and slightly pink. At this stage, it’s crucial to drain off about 75% of the excess citrus liquid—we want the flavor imparted, but not a watery final product. Now, gently fold in your diced onion, jalapeño, tomato, 1 teaspoon of kosher salt, and black pepper. Return this mixture to the fridge for a final 15-minute mingling period. Just before serving, fold in the chopped cilantro and diced avocado to create our Easy shrimp ceviche recipe with avocado , ensuring these delicate components don't break down during the cure.

Elevating Your Ceviche Game: Pro Tips and Serving Suggestions

While the base recipe is fantastic, a few expert touches can transform this good dish into a truly memorable one.

Perfect Pairings: What to Serve Alongside Your Ceviche

This dish begs for something crisp to scoop it up. The classic accompaniment is sturdy corn tortilla chips, but for a truly authentic presentation, serve it atop crunchy, salted tostada shells. For a cooling contrast that plays beautifully against the lime’s acidity, try serving it with sweet, thinly sliced plantain chips.

Troubleshooting Texture: How to Avoid Rubbery Shrimp

The number one mistake people make when learning How To Cook Shrimp using this method is over-curing. If you leave the shrimp in the lime juice for too long (say, over an hour total), the proteins tighten too much, resulting in a texture that is chalky, dry, and rubbery. Always check at the 15-minute mark—if the pieces are opaque but still yielding, they are perfect.

Flavor Twists: Introducing Tropical Fruits or Spice Variations

To customize your Easy Shrimp Ceviche Mexican Style , consider introducing subtle sweetness. Diced mango or pineapple, added right at the very end with the cilantro, provides a wonderful tropical counterpoint to the sharp lime. For those who crave deeper heat, stir in a small dash of smoked chipotle powder along with the salt and pepper.

Handling Leftovers and Ingredient Swaps

Although ceviche is best enjoyed the moment it’s finished, sometimes you have leftovers.

Extending the Freshness: Storage Guidelines for Marinated Seafood

If you must store any leftovers, keep them sealed tightly in the refrigerator. However, be aware that the acid continues to work slowly. Plan to consume any remaining Shrimp Ceviche within 24 hours, as the texture will degrade noticeably after the first day.

Flavor Twists: Introducing Tropical Fruits or Spice Variations

If you find the raw onion overwhelming, try soaking your finely diced red onion in a bowl of ice water for ten minutes before draining thoroughly and adding it to the mix. This simple step pulls out some of the sharpness without diluting the flavor significantly, resulting in a gentler final product.