Description
A vibrant, zesty, and incredibly fresh Mexican shrimp ceviche that cooks in acid rather than heat. This light, high-protein dish is ready in just 15 minutes and requires no stove, making it the perfect healthy weeknight dinner.
Ingredients
Scale
- 1 pound raw shrimp (medium-large), peeled and deveined
- 1 small white onion, finely diced
- 1/2 cup cilantro, chopped
- 1 small jalapeño or serrano pepper, seeded and minced
- 6–8 medium limes (yielding about 1/2 cup fresh juice)
- 2 large ripe avocados, diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly cracked
- Optional: 1/2 cup cucumber, diced
- Optional: 1 medium tomato, diced
- Optional: 1/2 cup cooked corn
Instructions
- If using frozen shrimp, thaw them in a bowl of cold water for 15 minutes. Do not use hot water.
- Peel and devein the shrimp. Cut into bite-sized pieces if large, then pat dry thoroughly with paper towels to remove excess moisture.
- Dice the white onion, jalapeño, and cilantro. Keep onion pieces small (about 1/4 inch).
- Squeeze limes into a large mixing bowl to get about 1/2 cup of fresh juice. Add kosher salt and black pepper, then whisk together.
- Add the prepared shrimp to the lime juice mixture. Toss to coat evenly. Let sit for 5-10 minutes, stirring occasionally, until the shrimp turn opaque and pink. Do not exceed 15 minutes to avoid rubbery texture.
- Add the diced onion, jalapeño, cilantro, and any optional vegetables (cucumber, tomato, corn) to the shrimp. Toss gently.
- Taste and adjust salt if needed.
- Dice the avocados and gently fold them into the ceviche just before serving to prevent browning.
- Serve immediately with tortilla chips, tostadas, or in lettuce cups. Garnish with extra cilantro or a lime wedge.
Notes
Use fresh lime juice only; bottled juice tastes metallic. Pat shrimp dry to prevent watery ceviche. Add avocado last to prevent oxidation. Do not freeze or reheat ceviche. Store leftovers in an airtight container in the fridge for up to 2 days, adding fresh avocado when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with side of
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 16
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 6
- Protein: 22
Keywords: Mexican shrimp ceviche, healthy dinner, quick recipes, no cook dinner, seafood ceviche, lime shrimp, avocado ceviche, gluten-free, keto-friendly, weeknight meals