Description
This Homemade Peruvian Shrimp Ceviche is a vibrant, fresh, and zesty dish featuring perfectly cooked shrimp marinated in a tangy blend of lime and orange juice. Tossed with crunchy vegetables like red onion, cucumber, and jalapeño, and garnished with creamy avocado, it delivers a refreshing burst of flavors paired perfectly with crispy tortilla chips. Ideal for a light lunch or an impressive appetizer.
Ingredients
Scale
Shrimp and Marinade
- 1 pound fresh raw shrimp (or cooked frozen shrimp for convenience)
- 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 with green onions for milder flavor)
- 1 cup cherry tomatoes, diced
- 1 medium cucumber, diced (jicama can be used as substitute)
- 1 medium jalapeño, finely chopped (adjust to spice preference)
- 1/4 cup fresh cilantro, chopped (parsley optional)
To Serve
- 1 medium avocado, diced (add 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 to the boiling water and cook until they turn a lovely pink color, about 2-3 minutes. Remove shrimp from water and let them cool completely.
- Prepare the Vegetables: While the shrimp cools, dice the cherry tomatoes, cucumber, finely chop the red onion and jalapeño, and chop the cilantro. Place all these vegetables in a large mixing bowl.
- Combine Ingredients: Once the shrimp has cooled, chop them into bite-sized pieces if large, then add to the bowl with the vegetables.
- Add Juices and Seasoning: Drizzle the fresh lime juice and orange juice over the shrimp and vegetable mixture. Sprinkle salt over and gently toss everything together to combine the flavors evenly.
- Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for 45 minutes to 1 hour to allow the flavors to meld and the shrimp to marinate.
- Serve: Just before serving, gently fold in the diced avocado to add creaminess to the ceviche. Serve chilled alongside crispy tortilla chips for a perfect contrast in textures.
Notes
- Use fresh lime juice for authentic tanginess; bottled lime juice may alter the flavor.
- Cilantro adds traditional freshness but may be substituted with parsley if preferred.
- Adjust jalapeño quantity based on your preferred spice level.
- Add avocado only at the end to prevent it from browning and maintain its bright color.
- Tortilla chips add a crunchy contrast but can be omitted or replaced with gluten-free chips as needed.
