A friend came to dinner and brought me a bag of fresh limes, perfectly ripe, and ready to be squeezed. What she didn’t know is that I already had about 20 limes in the same condition. As they say, when life gives you limes, make ceviche. Ceviche is more like a salad but is served as an appetizer. It is filling, satisfying, and healthy. This easy recipe has an adaptation if you are using raw or cooked shrimp. I’m pairing my Spicy Tortilla Chips and Scratch Margaritas with the ceviche. Enjoy!
Prep: 30 MINUTES
Marinade: 30 MINUTES
Total: 60 MINUTES
2 pounds shrimp cooked or raw (cooked shrimp is faster)
1/2 cup red onion thinly sliced
1 jalapeno ribs and seeds removed, then minced
3/4 cup English cucumber seeded, then diced
1 cup Roma tomatoes seeded and diced
3/4 cup cilantro leaves chopped
1 avocado peeled, seeded and chopped
1/2 cup lime juice use 3/4 cup of lime juice if you're using raw shrimp, use 1/2 cup if you're using cooked shrimp
1/4 cup lemon juice
1/3 cup orange juice
salt to taste
Spicy chips for serving (recipe listed separately
For cooked shrimp
Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro and avocado in a bowl.
Pour the lime, lemon and orange juice over the shrimp mixture. Add salt to taste. Gently toss to coat.
Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving. Serve chilled with tortilla chips.
For raw shrimp
Place the shrimp, 3/4 cup lime juice and lemon juice in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.
Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.
Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
Serve chilled with tortilla chips.
Recipe and photo credit: Sara Welch of Dinner at the Zoo