Shrimp Ceviche
Ingredients
1 lb (450 g) fresh shrimp, peeled, deveined, and chopped
1 cup fresh lime juice (enough to completely cover the shrimp)
1 medium tomato, diced
1 small red onion, finely chopped
1 green bell pepper, diced
1 orange bell pepper (or 1 small carrot), diced
1 jalapeño, minced (optional)
¼ cup fresh cilantro, chopped
Salt and black pepper, to taste
1 teaspoon olive oil (optional)
Instructions
Place the chopped shrimp in a glass or ceramic bowl and pour the lime juice over them until completely covered.
Cover and refrigerate for 30–60 minutes, or until the shrimp turn pink and opaque. Stir once or twice while marinating.
Drain off most of the lime juice, leaving about 2–3 tablespoons for extra flavor.
Add the tomato, red onion, green bell pepper, orange bell pepper (or carrot), jalapeño (if using), and cilantro.
Season with salt and black pepper, then drizzle with olive oil if desired.
Gently toss everything together and refrigerate for another 15–20 minutes to allow the flavors to blend.
Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
Serving Suggestions
Serve chilled with tortilla chips, crackers, tostadas, or over crisp lettuce. Garnish with lime wedges, extra cilantro, and sliced avocado for a fresh, flavorful meal.
Prep Time: 20 minutes (plus marinating time)
Marinating Time: 30–60 minutes
Total Time: 50–80 minutes
Servings: 4
