Shrimp Ceviche

Ingredients

• 454 g (16 oz)peeled and deveined medium prawns
• 60 ml (2 oz)lemon juice
• 60 ml (2 oz)lime juice
• 2tomatoes, deseeded and chopped
• 1red onion, chopped
• 1jalapeño pepper, deseeded and chopped
• 4 tbspchopped coriander leaves
• to tastesalt
• 1avocado
• to servetortilla chips

Instructions

1. 1

   Poach the prawns

   Bring a pan of water to the boil over a high heat. Add the prepared prawns and poach for 3 minutes, until opaque. Drain them and set aside to cool.

2. 2

   Mix the ceviche

   Chop the cooled prawns into small pieces and put them in a large mixing bowl. Add the lemon and lime juice, tomatoes, red onion, jalapeño, coriander and salt, then toss everything together. Cover and chill for at least 1 hour.

3. 3

   Add the avocado

   Dice the avocado and fold it into the ceviche just before serving. Toss gently to combine and serve with tortilla chips.

What is shrimp ceviche?

Ceviche is a Latin American style of seafood dish, commonly prepared with citrus and fresh aromatics. This version uses prawns that are briefly poached before they are mixed with lemon and lime, rather than relying on the citrus alone to cook them.

The result is a chilled, tangy mixture with sweetness from the tomatoes, a little heat from jalapeño and richness from avocado. Tortilla chips make it easy to serve as a starter or shareable appetiser.

Nutrition and macros by portion

The nutrition label shows one serving as written: 820 calories, 109g protein, 40g carbs, 28g fat.

Most of the protein comes from the prawns, while the avocado contributes much of the fat and the tomatoes, onion and citrus provide carbohydrates and fibre. Serve with a side salad or extra vegetables for a more balanced plate; the nutrition estimate does not include an unspecified quantity of tortilla chips.

Why poach the prawns first

Gentle poaching gives the prawns a reliable cooked texture before they meet the citrus. Watch for them to turn opaque, and remove them after 3 minutes so they do not become firm and rubbery.

Cool the prawns before chopping and mixing them with the other ingredients. Warm seafood can soften the vegetables and dull the fresh, chilled character of the dish.

Get the citrus balance right

Lemon and lime bring complementary sharpness, while their juice also seasons the chopped prawns as the mixture chills. Use freshly squeezed juice if available, and toss well so it reaches all the pieces.

Chilling for at least 1 hour gives the flavours time to mingle. The recipe’s stated total time of 25 minutes does not include this resting period.

Keep the vegetables crisp

Tomatoes: deseed them before chopping to limit excess liquid in the bowl.

Onion and jalapeño: chop them finely so their sharper flavours are spread through each bite. Removing the jalapeño seeds keeps the heat gentler, while leaving some in makes the dish hotter.

Add avocado at the end

Fold in the diced avocado just before serving, as the method directs. This helps it keep its shape and creamy texture instead of breaking down during the long chill.

Toss gently once it is added. A few larger pieces give the ceviche a pleasing contrast to the smaller chopped prawns and vegetables.

Serving and texture cues

Serve the ceviche cold with tortilla chips, which add crunch and can be used to scoop up the mixture. It also works as part of a larger spread of fresh appetisers.

The finished mixture should be juicy but not watery, with distinct pieces of prawn, tomato and avocado. Taste before serving and adjust the salt if needed.

Recipe notes & tips

• Bring the water to a full boil before adding the prawns.
• Set the drained prawns aside until fully cool before chopping.
• Deseed the tomatoes to keep the mixture from becoming too wet.
• Cover the bowl while the ceviche chills so it does not pick up fridge odours.
• Fold in the avocado gently just before serving.

Variations

• More heat: leave some jalapeño seeds in or add extra chopped pepper.
• Milder flavour: use less jalapeño and remove all its seeds.
• Extra herbs: increase the chopped coriander to taste.
• Citrus swap: adjust the lemon and lime proportions while keeping the total juice similar.
• Fresh side: serve with sliced cucumber or lettuce alongside the tortilla chips.

Common mistakes to avoid

• Overcooking the prawns: remove them after 3 minutes, once opaque, to avoid a tough texture.
• Mixing while warm: cool the prawns first so the vegetables stay fresh and crisp.
• Skipping the chill: refrigerate for at least 1 hour so the flavours can mingle.
• Adding avocado too early: stir it in just before serving to help it hold its shape.
• Leaving excess tomato seeds: deseed the tomatoes to avoid a watery ceviche.

How to store

Keep leftovers covered in the fridge and eat within 1 day for the best texture. The avocado may soften and discolour, so this dish is best served freshly made; it is not suited to reheating.

Frequently asked questions