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 jalapeno peppers, crispy jicama, and juicy tomatoes, Shrimp Ceviche will have you fawning over it! Let this appetizer whisk you off your feet to white sand beaches!
Ingredients
- 1 pound shrimp, cooked, peeled, and deveined
- 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 jalapeno peppers, seeds and vein removed, minced
- 1 cup jicama or peeled apple, diced
- 1/2 cup cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1 avocado, pitted and diced
- kosher salt, to taste
- ground pepper, to taste
- tostadas, optional, to taste, for serving
- tortilla chips, optional, for serving, to taste
Directions
Step 1 –Cut the shrimp into 1/2-inch pieces, and set aside in a bowl.
Step 2 –In a separate mixing bowl, whisk together the lemon, lime, and orange juice.
Step 3 –Pour 1/2 cup of the citrus juice mixture over the shrimp and toss to coat.
Step 4 –Allow the shrimp to marinate for about 15 minutes.
Step 5 –Add the tomato, jalapeno, jicama, cilantro, and red onion to the shrimp, and allow the mixture to marinate for 10 minutes.
Step 6 –Add the avocado and the leftover citrus juice and stir to combine.
Step 7 –Season with salt and pepper to taste.
Step 8 –Serve immediately over tostadas or in a bowl with tortilla chips for scooping.
