Description
Homemade Peruvian Shrimp Ceviche That Dances with Flavor
Ingredients
Scale
- 1 pound Shrimp (Use fresh raw shrimp or cooked frozen shrimp for convenience.)
- 1/2 cup Lime Juice (Fresh limes add the perfect acidity.)
- 1 medium Red Onion (Provides a sweet crunch; substitute with green onions for a milder version.)
- 1 cup Cherry Tomatoes (Adds sweetness and vibrant color.)
- 1 medium Cucumber (Refreshing crunch; jicama is a good substitute.)
- 1 medium Jalapeño (Adds kick; adjust to spice preference.)
- 1/4 cup Cilantro (Freshness at its best; use parsley if preferred.)
- 1/4 cup Orange Juice (Sweetens and balances acidity.)
- 1 medium Avocado (Add just before serving to prevent browning.)
- 1 teaspoon Salt (Essential for flavor enhancement; adjust to taste.)
- 2 cups Tortilla Chips (Choose gluten-free if desired.)
Instructions
- Start by bringing a pot of salted water to a vigorous boil.
- Carefully add the shrimp to the boiling water and cook until they turn a lovely pink color, about 2-3 minutes.
- In a large mixing bowl, combine your cooled shrimp with diced cherry tomatoes, cucumber, finely chopped red onion, jalapeño, and cilantro.
- Drizzle the mixture with fresh lime and orange juice.
- Sprinkle salt to taste over the mixture and gently toss it all together.
- Cover the bowl and let it marinate in the refrigerator for about 45 minutes to 1 hour.
- Serve the ceviche chilled with crispy tortilla chips and a generous garnish of diced avocado on top.
Notes
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 150 mg