Description

A bright, refreshing dish where raw shrimp is ‘cooked’ in zesty citrus juice and combined with fresh vegetables and seasonings. This ceviche offers a balanced tang, subtle heat, and creamy texture, perfect for light meals or apps.

Ingredients

1 lb raw shrimp, peeled and deveined
1/2 cup fresh lime juice (from 2-3 limes)
1/2 cup fresh lemon juice (from 2 lemons)
1/2 small red onion, finely diced
3 medium roma tomatoes, seeded and diced
1 medium avocado, diced
1 medium jalapeno, seeded and minced
1/2 cup fresh cilantro, chopped
1/2 cup non-alcoholic clam juice or lightly salted tomato juice

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Instructions

Bring a pot of salted water to a boil. Add shrimp and cook until pink, 2-3 minutes. Cool in ice water, then pat dry.
Finely dice red onion and soak in cold water for 10 minutes to mellow; drain.
Combine lime and lemon juice in a bowl, add shrimp, and refrigerate for 20-30 minutes until citrus “cooks” shrimp.
Add diced tomatoes, drained red onion, jalapeno, and non-alcoholic clam juice to shrimp mixture.
Gently mix, then stir in cilantro.
Just before serving, fold in avocado and adjust seasoning with salt if needed.

Notes

Soak jalapeno overnight in red onion water for milder heat.
Clamato juice is replaced with non-alcoholic clam juice for halal compliance.
For vegan version, substitute shrimp with whitefish or substitute with marinated cauliflower.

Prep Time: 15
Cook Time: 5
Category: Trend Recipes
Method: Marinating
Cuisine: Latin American