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Shrimp Ceviche

5 from 10 votes

Bright, zesty shrimp ceviche with lime, cucumber, jalapeño, and cilantro—perfect with chips or tostones. The perfect summer appetizer!

Prep Time: 10

Cook Time: 0

marinate time: 30

Total Time: 40

Yield: 4 servings

Course: Appetizer

Cuisine: Latin

Ingredients

1 pound fresh peeled and deveined shrimp (chopped (preferably wild))
1 cup fresh squeezed lime juice (from 6 to 9 limes)
1/4 cup chopped red onion
1 1/2 teaspoons kosher salt
2/3 cup peeled and diced cucumber
1 to 2 jalapeños (stemmed and sliced into rings )
1/4 cup chopped cilantro
1 scallions (chopped)
olive oil (optional for drizzling)
tortilla chips or plantain chips (for serving)

Instructions

In a glass or non-reactive bowl, combine chopped shrimp, lime juice, red onion and salt.
Stir to combine and refrigerate for 30 to 60 minutes, until the shrimp is opaque and "cooked" through.
Drain some of the citrus juice (optional), then stir in the cucumber, jalapeño, scallion and cilantro. Taste and season with more salt and black pepper, as needed. Optional, drizzle some olive oil on top at the end.
Serve right away with chips.

Video

Nutrition

Serving: 1cup, Calories: 147kcal, Carbohydrates: 7g, Protein: 24g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 167mg, Sodium: 553mg, Fiber: 1g, Sugar: 2g

- WW Points: 1

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