Bright Citrus-Cured Shrimp Ceviche
Perfectly lime-cured shrimp meets creamy avocado, crunchy cucumber, and a pop of jalapeño in this no-cook summer dinner. My family devours it every time – and yours will too. Ready in 45 minutes, including a 25-minute cure that gives the shrimp the most tender texture.
Equipment
- Large glass or ceramic bowl
- Sharp chef's knife
- Cutting Board
- Citrus juicer
- Fine-mesh strainer
Ingredients
For the shrimp and cure
- 1 lb raw shrimp, peeled and deveined, tails off, chopped into 1/2-inch pieces
- 1/2 cup fresh squeezed lime juice (about 5-6 limes)
- 1/2 teaspoon salt
For the vegetables
- 1 cup tomato, seeded and diced small
- 1/2 cup cucumber, seeded and diced small
- 1/4 cup red onion, finely diced and soaked in cold water for 10 minutes
- 1 small jalapeño, minced (seeds removed for less heat)
- 1/2 cup fresh cilantro, chopped
- 1 large avocado, diced
- to taste salt and black pepper
Instructions
- Soak the diced red onion in a small bowl of cold water for 10 minutes to mellow the bite. Drain and set aside.
- In a large glass or ceramic bowl, toss the chopped shrimp with the fresh lime juice and 1/2 teaspoon salt. Make sure every piece is coated. Cover and refrigerate for exactly 25 minutes. The shrimp will turn opaque and firm up slightly.
- After 25 minutes, pour the shrimp into a fine-mesh strainer and shake off the excess lime juice. Do not skip this step – watery ceviche is sad ceviche.
- In the same bowl (wiped dry), combine the drained shrimp, tomato, cucumber, drained red onion, jalapeño, and most of the cilantro. Stir gently to combine.
- Taste and adjust seasoning with more salt or black pepper. If it needs more zing, squeeze in one more lime wedge.
- Fold in the diced avocado gently at the very end. Save a few pieces for topping if you want it to look pretty.
- Serve immediately with tortilla chips, tostadas, or spooned into lettuce cups for a low-carb option. It's also amazing spooned into halved avocados.
Notes
Don't over-cure the shrimp: 25 minutes is the sweet spot. Set a timer. If left longer, the shrimp becomes tough and rubbery.
Use fresh lime juice: Bottled juice has a flat, metallic taste. Fresh limes are non-negotiable for the best flavor.
Dry the shrimp after curing: Pour off the excess lime juice before adding other ingredients to avoid watery ceviche.
Add avocado at the very end: Fold it in right before serving to keep it from getting mushy and brown.
Make it kid-friendly: Omit the jalapeño and add diced mango for sweetness. My kids adore the mango version.