Recipe Background
Shrimp Ceviche is a no-cook appetizer that feels like you've escaped to the islands. The citrus acids of the fruit marinade actually cook the shrimp and infuse it with bright, tropical flavors. Mixed with spicy jalapeño peppers, crispy jícama, and juicy tomatoes, Shrimp Ceviche will have you fawning over it! Let this appetizer whisk you off your feet to white sandy beaches!
Shrimp Ceviche is a no-cook appetizer that feels like you've escaped to the islands. The citrus acids of the fruit marinade actually cook the shrimp and infuse it with bright, tropical flavors. Mixed with spicy jalapeño peppers, crispy jícama, and juicy tomatoes, Shrimp Ceviche will have you fawning over it! Let this appetizer whisk you off your feet to white sandy beaches!
Ingredients
- 1 pound shrimp peeled and deveined, cooked
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/2 cup orange juice
- 4 whole plum tomatoes seeds removed and diced
- 2 whole jalapeño peppers seeds and veins removed, minced
- 1 cup jicama diced, can substitute 1 cup apple, peeled and diced
- 1/2 cup cilantro chopped
- 1/4 cup red onions finely chopped
- 1 avocado diced
- kosher salt to taste
- ground pepper to taste
- tortilla chips optional, to taste, for serving
Directions
- Cut the shrimp into 1/2-inch pieces, and set in a bowl.
- In a separate mixing bowl, whisk together the lemon juice, the lime juice, and the orange juice.
- Pour 1/2 cup of the juice mixture over the shrimp and toss to coat.
- Allow the shrimp to marinate for about 15 minutes.
- Add the tomato, the jalapeño, the jicama, the cilantro, and the red onions to the shrimp, and allow the mixture to marinate for 10 minutes.
- Add the avocado and the remaining juice mixture and stir to combine.
- Season with the salt and the pepper.
- Serve immediately with the tortilla chips.
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