Shrimp Ceviche Recipe

There are some days that I just don’t feel like cooking. I don’t feel like turning on the oven or firing up the stovetop – I just want an easy dinner that’s going to take care of itself. And it doesn’t hurt when the meal is actually healthy and fresh! Once I discovered this shrimp ceviche recipe, it has become a go-to dinner in my repertoire. One of the absolute best things about this recipe is that 90% of the work can be done beforehand. Since there is no actual cook time involved, it’s all about getting the ingredients prepped. If I know I’m going to be busy the next day, I get all of the veggies chopped and prepped the day before. Doing this makes the assembly take under 2 minutes and boom – dinner is practically ready. Also, it’s super easy to adjust proportions and amounts as needed. For example, if you like more spice, add an extra jalapeño! Or you can double (or triple!) the recipe if you need to.

Ingredients:

• 1 pound raw wild caught shrimp, peeled, deveined, tails removed
• 1 cup + 1 tbsp freshly squeezed lime juice, about 4-6 limes
• 1/4 cup red onion, diced
• 1/2 cup English cucumber, peeled and diced
• 1 jalapeño, seeds removed, diced
• 3/4 cup tomatoes, seeds removed, diced
• 1 tbsp mayonnaise
• 1 tbsp cilantro, chopped (optional)
• Tostada shells or tortilla chips to serve

Directions:

1. Chop all vegetables into small diced cubes. Be sure to remove seeds from jalapeños (the seeds contain all of the spice!) and tomatoes (the seeds will make the ceviche too watery). You can do this the day before and store in sealed containers in the fridge. Pro-tip: store tomatoes in a container that’s lined with a paper towel. This will absorb any excess moisture.
2. Squeeze all fresh lime juice into a large container and set aside. How many limes you need will vary on how juicy the limes are – I have needed up to 8 limes before.
3. Dice shrimp into 1 inch cubes and place into lime juice. Make sure lime juice is completely covering shrimp – the acid in the lime is what will “cook” the shrimp.
4. Cover and place in the refrigerator for 45 minutes. This time will vary based on how thick the shrimp is – I use extra jumbo so it takes a bit longer. You will know the shrimp is done when it is pink/white instead of gray. Also, the texture will be firm, just like normal cooked shrimp.
5. Once the shrimp is cooked, drain the lime juice. Do not rinse!
6. Combine all chopped veggies with shrimp in a large bowl. Mix in mayonnaise and 1 tbsp of lime juice.
7. Serve on tostada shells or with tortilla chips. Enjoy!

Have you ever made ceviche before? What’s your favorite way to serve it?