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Peruvian Shrimp Ceviche Recipe

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3.9 from 58 reviews

This vibrant and refreshing Peruvian Shrimp Ceviche features perfectly cooked shrimp marinated in a zesty blend of lime and orange juice, combined with fresh cherry tomatoes, cucumber, red onions, avocado, jalapeno, and cilantro. Served chilled with crispy tortilla chips, it’s a perfect appetizer or light meal with bright flavors and a delightful texture mix.

Ingredients

Shrimp Ceviche

  • 1 lb shrimp, peeled and deveined
  • 1 cup cherry tomatoes, cut into halves
  • ¾ cup diced cucumber
  • ½ cup red onions, thinly sliced
  • 1 avocado, diced
  • 1 jalapeno, minced
  • ½ cup chopped cilantro
  • ¼ cup lime juice
  • 1/3 cup fresh orange juice
  • ½ teaspoon salt

For Serving

  • Tortilla chips

Instructions

  1. Prepare Ingredients: Gather all fresh ingredients and prepare by peeling, deveining, dicing, and chopping as described. This ensures a smooth cooking process.
  2. Cook Shrimp: Bring a pot of salted water to a boil. Remove from heat and add the shrimp to the hot water. Let the shrimp cook gently in the residual heat until they turn pink and opaque, about 2-3 minutes. This gentle cooking preserves the shrimp’s tender texture.
  3. Drain and Cool Shrimp: Drain the cooked shrimp and rinse under cold water or place in an ice bath to stop the cooking process and cool them down completely.
  4. Combine Ingredients: In a large bowl, combine the cooled shrimp, cherry tomatoes, diced cucumber, red onions, avocado, minced jalapeno, and chopped cilantro. Mix gently to avoid mashing the avocado.
  5. Season the Ceviche: Pour in the lime juice and fresh orange juice over the shrimp mixture. Add salt to taste, then toss gently to coat all ingredients evenly, allowing the citrus juices to impart flavor and mild acidity.
  6. Marinate: Cover the bowl with plastic wrap and refrigerate the ceviche for 45 minutes to 1 hour. This allows the flavors to meld and the shrimp to absorb the citrus marinade fully.
  7. Serve: Plate the chilled shrimp ceviche and serve with crispy tortilla chips on the side. Enjoy as a light appetizer or refreshing snack.

Notes

  • Do not overcook the shrimp; residual heat is sufficient to ensure tenderness.
  • If you prefer extra heat, add more jalapeno or a pinch of cayenne pepper.
  • Use fresh lime and orange juice for the best flavor impact.
  • For a gluten-free option, verify that the tortilla chips are gluten-free.
  • Ceviche is best enjoyed fresh within a day to maintain texture and flavor.

Find it online: https://recipethrive.com/peruvian-shrimp-ceviche-recipe/