Ingredients
Scale
- 2 pounds Large Shrimp (Opt for 21–25 count for best bite)
- 1.5 cups Fresh Lime Juice (Fresh ensures optimal flavor)
- 2–4 Serrano Peppers (Adjust quantity based on desired heat)
- 0.5 medium Red Onion (Can substitute with sweet Vidalia onions)
- 1 cup Fresh Cilantro (Fresh is crucial for flavor)
- 1 large Cucumber (Any crisp variety works well)
- 2 ripe Avocados (Ensure they are perfectly ripe)
- 1 cup Jicama (Optional, adds sweet crunch)
- 6–8 Red Radishes (Provide peppery bite and crunch)
- 0.5 cup Ice Water (Used to cool the ceviche mixture)
- Salt & Black Pepper (Essential for seasoning)
- Tostadas or Tortilla Chips (Perfect for scooping)
Instructions
- Peeled and deveined the shrimp, then chop them into bite-sized pieces.
- Place the chopped shrimp in a bowl and pour the lime juice over them, ensuring they are fully covered.
- Let the shrimp marinate in the lime juice for 15-20 minutes, or until they turn pink and opaque.
- While the shrimp marinates, chop the Serrano peppers, red onion, cilantro, cucumber, avocados, jicama, and red radishes into small pieces.
- After the shrimp is ready, drain some of the lime juice, leaving just enough to keep everything moist.
- Mix in the chopped vegetables, cilantro, and jicama while adding salt and black pepper to taste.
- Stir gently to combine all ingredients.
- If the mixture feels too warm, add the ice water to cool it down.
Notes
Use only fresh shrimp for the best flavor. Adjust the spice level by modifying the number of Serrano peppers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Mexican
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 150mg