Description
This Homemade Peruvian Shrimp Ceviche is a vibrant, refreshing dish bursting with zesty lime and orange juices, fresh vegetables, and tender shrimp. Perfectly balanced between tart, spicy, and sweet, it’s marinated to perfection and served chilled with crispy tortilla chips and creamy avocado for a delightful appetizer or light meal.
Ingredients
Scale
Shrimp and Marinade
- 1 pound fresh raw shrimp (or cooked frozen shrimp)
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1 teaspoon salt (adjust to taste)
Vegetables and Herbs
- 1 medium red onion, finely chopped (substitute green onions for milder flavor)
- 1 cup cherry tomatoes, diced
- 1 medium cucumber, diced (jicama can be used as a substitute)
- 1 medium jalapeño, finely chopped (adjust spice level to preference)
- 1/4 cup fresh cilantro, chopped (or parsley as an alternative)
Serving
- 1 medium avocado, diced (added just before serving to prevent browning)
- 2 cups tortilla chips (use gluten-free if desired)
Instructions
- Boil the Shrimp: Start by bringing a pot of salted water to a vigorous boil. Carefully add the shrimp and cook them until they turn a lovely pink color, approximately 2-3 minutes. Once cooked, drain and let them cool to room temperature.
- Prepare the Vegetables: While the shrimp cool, dice cherry tomatoes, cucumber, finely chop red onion, jalapeño, and cilantro. Combine all the vegetables in a large mixing bowl.
- Mix the Ceviche: Add the cooled shrimp to the bowl with the vegetables. Drizzle fresh lime juice and orange juice over the mixture, sprinkle salt to taste, and gently toss everything together ensuring even distribution of flavors.
- Marinate: Cover the bowl and refrigerate the ceviche for 45 minutes to 1 hour. This step allows the shrimp to soak up the citrus juices and the flavors to meld beautifully.
- Serve: Just before serving, gently fold in diced avocado to add creaminess. Serve chilled alongside crispy tortilla chips for a delightful contrast in texture.
Notes
- Use fresh lime and orange juice for the best flavor and acidity balance.
- Adjust jalapeño quantity based on your preferred spice level.
- Adding avocado just before serving prevents it from browning and keeps the ceviche fresh.
- Using fresh raw shrimp is ideal, but cooked frozen shrimp can be a convenient substitute; if using cooked shrimp, reduce boiling time accordingly.
- Marinating longer than an hour can result in overly firm or tough shrimp.
- Serve immediately after marinating for the freshest taste and best texture.
- Gluten-free tortilla chips can be used to make this dish gluten-free friendly.
