Fresh shrimp with ALL the veggies, immersed in an easy citrus marinade, creates a delicious addition to your summertime lunch or dinner!! For this dish, I started from the recipe I found from Kellie over at The Suburban Soapbox. You can learn more about Kellie here, I did note that she is self-taught, like me, only most likely a LOT more experienced. I am looking forward to checking out more of her recipes!
I started with this recipe as the base, but I did make several changes – I did NOT cook the shrimp first, as I have made a similar dish in the past, and never found the extra step necessary, as the citrus marinade “cooks” the shrimp. You most definitely could boil the shrimp first, if you prefer, I just did not feel it was necessary for our family. The two other “changes” were simply omissions – my store did not have jicama (they usually do, just not today), and I ran out of avocados. In place of the jicama and avocado, I added an English Cucumber I had, which was perfect for this recipe. That being said, I think both the jicama and avocado would have made this dish even more scrumptious!
Speaking of citrus, I used my beloved Citrus Press to juice the lemon, lime and orange for this recipe. It’s so easy to squeeze juice from lemons, limes and small oranges with our Citrus Press. It’s made of a durable coated aluminum that won’t discolor or rust. Just put the fruit in cut-side down, squeeze the handles, and out comes every last drop of juice. If you haven’t noticed, I use this EVERY single day. Click here to get yours today!
Okay, let’s jump right in!
Ingredients
- 1-pound fresh shrimp, peeled and deveined
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- ½ cup fresh orange juice
- 4 plum tomatoes
- 1 medium English cucumber, diced
- 2 jalapeño s
- ½ cup fresh cilantro, chopped
- ¼ diced red onion
- Kosher salt and black pepper, to taste
Instructions
Dice cucumber; slice tomatoes in half, and scoop out seeds, then dice. Remove seeds from the jalapeños, and dice. Finely dice red onion.
Juice Lemon, lime and orange.
Combine shrimp*, tomatoes, cucumbers, jalapeños, cilantro, red onion, and all of the juices into a bowl, stirring very well to combine. Please be sure that the shrimp is covered in the marinade. *PLEASE NOTE: If you prefer, you may cook the shrimp prior to adding to this recipe.
Chill approximately 15-20 minutes to allow the shrimp to “cook” in the marinade juices.
Serve with tostadas or tortilla chips.
That’s it! We really enjoyed this recipe, and I am looking forward to trying it again once I have some jicama and avocado on hand. Please let me know if you give this a try, or if you have a different recipe that you use for ceviche. I would love to hear from you, let’ make great food together!
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Shrimp Ceviche
Equipment
Ingredients
- 1 lb fresh shrimp, peeled and deveined
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- ½ cup fresh orange juice
- 4 plum tomatoes, seeds removed, diced
- 1 medium English Cucumber, diced
- 2 jalapeños, seeds removed, diced
- ½ cup cup fresh cilantro, chopped
- ¼ cup diced red onion
Instructions
- Dice cucumber; slice tomatoes in half, and scoop out seeds,then dice. Remove seeds from the jalapeños, and dice. Finely dice red onion.
- Juice Lemon, lime and orange.
- Combine shrimp*, tomatoes, cucumbers, jalapeños, cilantro, red onion,and all of the juices into a bowl, stirring very well to combine. Please be sure that the shrimp is covered in the marinade. *PLEASE NOTE: If you prefer, you may cook the shrimp prior to adding to this recipe.
- Chill approximately 15-20 minutes to allow the shrimp to “cook” in the marinade juices.
- Serve with tostadas or tortilla chips.
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