Chilli Lime Shrimp Ceviche
A bright and refreshing ceviche featuring shrimp marinated in zesty lime juice with crisp vegetables and a touch of heat from jalapeño, ideal for warm weather enjoyment.
Equipment
- 1 glass or ceramic bowl
Ingredients
- 14 oz raw shrimp peeled, deveined, and cut into ½ inch pieces
- ½ cup freshly squeezed lime juice about 4–5 limes
- 1 small red onion finely diced
- 1 medium jalapeño or red chili seeded and finely chopped
- 1 garlic clove minced
- ½ teaspoon sea salt
- 1 ripe avocado diced
- 2 medium tomatoes seeded and diced
- 1 small cucumber peeled, seeded, and diced
- 3 tablespoons fresh cilantro finely chopped
- Lime wedges to serve
- Tortilla chips or tostadas optional
Instructions
- In a glass or ceramic bowl, combine shrimp and lime juice. Stir well to coat and refrigerate, covered, for 30 minutes, stirring halfway until shrimp is opaque and cooked.
- Add red onion, jalapeño, garlic, and salt to the shrimp mixture. Stir and let it sit for 5 minutes.
- Gently fold in avocado, tomatoes, cucumber, and cilantro. Adjust salt or chili to taste.
- Serve chilled, garnished with lime wedges and accompanied by tortilla chips or tostadas if desired.
Notes
- Use fresh shrimp for optimal flavor and texture.
- Adjust jalapeño quantity to control spiciness.
- Allow ceviche to marinate longer for enhanced taste.