Spicy Shrimp Ceviche Recipe
This spicy shrimp ceviche is light, fresh, and comes together in about 20 minutes! There's tender shrimp mixed with tomatoes, onion, cucumber, cilantro, lime juice, avocado, and a little habanero for spice.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 6 servings
Ingredients
- 1 1/2 lbs. raw 21-25ct shrimp, peeled, deveined, and cut into bite-sized pieces
- 3/4 cup freshly squeezed lime juice, divided
- 1 ripe beefsteak tomato, finely diced
- 2 Persian (baby) cucumbers, finely diced
- 1/2 red onion, finely diced
- 1 avocado, diced
- 2 habañero peppers, seeds removed and minced
- 1/3 cup minced cilantro leaves
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Tortilla Chips, for serving
Instructions
- "Cook" the shrimp. Combine shrimp in a non-reactive glass bowl with 1/2 cup lime juice. Cover with plastic wrap so that the plastic wrap is touching the surface of the shrimp and keeping it submerged in the lime juice. Transfer the bowl to the fridge for 20-30 minutes, the shrimp should be opaque and no longer raw looking.
- Assemble the ceviche. Drain lime juice from the shrimp and toss it with the remaining ingredients. Season to taste with salt and pepper. Serve immediately with tortilla chips.
Notes
Use very fresh shrimp for this recipe.
Make just enough to serve, and serve immediately. Ceviche doesn't hold well.
Nutrition
Serving: 0.5 cupCalories: 187kcalCarbohydrates: 7gProtein: 17gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 143mgSodium: 646mgPotassium: 391mgFiber: 3gSugar: 2gVitamin A: 475IUVitamin C: 12mgCalcium: 73mgIron: 1mg
