Ceviche

Ingredients

• 567 gmedium shrimp, peeled, deveined and tails removed
• 80 mlfresh lime juice
• 80 mlfresh lemon juice
• 2 medium (about 150 g)Roma tomatoes, diced (about 240 ml)
• 110 gred onion, chopped
• 15 gfresh coriander, chopped
• 1 mediumjalapeño pepper, diced; deseeded if you prefer less heat
• to tastesalt and pepper
• 1/2 medium (about 150 g)cucumber, peeled and diced (about 240 ml)
• 1 mediumavocado, diced

Instructions

1. 1

   Prepare an ice bath

   Bring a pot of water to the boil. While it heats, fill a medium bowl with ice water and set it aside.

2. 2

   Cook the shrimp

   Add the shrimp to the boiling water and cook for about 1 minute, just until pink and opaque.

3. 3

   Cool and chop

   Drain the shrimp in a colander, then transfer them to the ice water for a few minutes to cool. Drain thoroughly and chop into pieces about 1.25 cm across.

4. 4

   Mix the ceviche

   In a medium non-reactive bowl (you can reuse the bowl from the ice bath), combine the shrimp, lime juice, lemon juice, tomatoes, onion, coriander and jalapeño. Season to taste with salt and pepper.

5. 5

   Chill the mixture

   Refrigerate for 30 minutes to 1 hour.

6. 6

   Add and serve

   Stir in the cucumber and avocado, then serve. If you like, drain off some of the liquid first. Serve with tortilla chips or over tostada shells.

What is shrimp ceviche?

Ceviche is a citrus-marinated seafood dish associated with Peru and popular across Latin America. This version uses briefly boiled shrimp, then rests them with lemon and lime juice and fresh vegetables.

Quick cooking gives the shrimp a reliable, tender texture, while the citrus and crisp vegetables make the finished dish bright and refreshing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 174 calories, 21g protein, 9g carbs, 6g fat.

Shrimp supplies most of the protein, while the tomatoes, onion and cucumber contribute carbohydrates. The avocado is the main source of fat, with a little more coming from the shrimp. Serve with a generous portion of fresh vegetables alongside, or choose tostadas if you want a crunchy base.

Cook the shrimp briefly

Boiling water: cook the shrimp only until they turn pink and opaque, about 1 minute. Their small size means they can become tough if left in the pot too long.

Ice bath: chilling them straight away stops the cooking and helps keep the texture firm. Drain well before chopping so excess water does not dilute the citrus mixture.

Choose a suitable bowl

Non-reactive bowl: use glass, ceramic or stainless steel for the citrus mixture. The recipe also suggests reusing the bowl from the ice bath once it has been emptied.

Citrus: fresh lime and lemon juice provide the marinade’s sharp, fragrant flavour. Stir the shrimp and other listed ingredients together before chilling.

Let the flavours mingle

Chilling time: allow the mixture to rest in the refrigerator for 30 minutes to 1 hour. This gives the shrimp time to take on the citrus and vegetable flavours.

Serve promptly after adding the cucumber and avocado, as these are stirred in at the end to preserve their fresh texture.

Adjust the heat and seasoning

Jalapeño: remove the seeds if you prefer a milder result, then dice the pepper. For a livelier bite, leave some or all of the seeds in.

Salt and pepper: season to taste after combining the ingredients. You can also drain away some of the juices just before serving if you prefer a less wet dip.

Serve it your way

For sharing: serve the ceviche as a dip with tortilla chips. Choose sturdy chips so they hold up to the juicy mixture.

For a meal: spoon it over crisp tostada shells. The cool shrimp and vegetables contrast nicely with the crunchy base.

Recipe notes & tips

• Have the ice bath ready before you put the shrimp in the boiling water.
• Cut the shrimp into evenly sized pieces so they are easy to scoop or pile onto tostadas.
• Chop the vegetables while the cooked shrimp cools to make the preparation flow smoothly.
• Deseed the jalapeño before dicing if you want less heat.
• Add the avocado and cucumber just before serving for the freshest texture.

Variations

• More citrus: adjust the balance of lime and lemon juice to suit your taste.
• Milder chilli: deseed the jalapeño before adding it.
• Extra crunch: serve with tortilla chips or crisp tostada shells.
• Chunkier pieces: cut the shrimp and vegetables slightly larger for a more substantial scoop.
• Less liquid: strain off some of the juices immediately before serving.

Common mistakes to avoid

• Overcooking the shrimp: remove them as soon as they are pink and opaque, about 1 minute.
• Skipping the ice bath: transfer the cooked shrimp straight into ice water to stop them cooking.
• Leaving shrimp wet: drain them thoroughly after chilling so the mixture is not unnecessarily diluted.
• Using a reactive bowl: choose glass, ceramic or stainless steel for the citrus mixture.
• Adding avocado too early: stir it in at the end so it keeps its fresh texture.

How to store

Cover and refrigerate leftovers promptly, and aim to eat them within 1 day for the best texture. The avocado may brown and soften as it sits; serve chilled and do not reheat.

Frequently asked questions