Chili Lime Shrimp Ceviche
A refreshing and tangy shrimp ceviche, perfect for warm days and gatherings, ready in under 30 minutes.
Ingredients
Shrimp and marinade
- 1 lb shrimp, peeled and deveined Fresh or frozen, thawed and patted dry.
- 1/2 cup lime juice Buy heavy limes for juiciness.
Vegetables and seasoning
- 1/2 cup diced red onion
- 1 cup diced cucumber
- 1 cup diced tomatoes
- 1/4 cup chopped cilantro Can substitute with parsley.
- 1 jalapeno, finely chopped Remove seeds for milder heat.
- to taste Salt and pepper Adjust to preference.
Instructions
Marinating the shrimp
- In a bowl, combine the shrimp and lime juice, ensuring the shrimp are fully submerged.
- Let it marinate for about 15-20 minutes until the shrimp is opaque.
Mixing the ceviche
- Add the red onion, cucumber, tomatoes, cilantro, jalapeno, salt, and pepper to the shrimp.
- Toss everything together gently until well mixed.
Serving
- Serve chilled as a refreshing appetizer or light meal.
Notes
Keep the lime-marinated shrimp separate from the diced vegetables if making ahead to preserve crunch. Ceviche keeps in fridge for up to 48 hours, but texture fades after that.