This no cook shrimp ceviche is perfect for a hot summer day!
Course Appetizer
Cuisine Mexican
Keyword appetizers, shrimp ceviche
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4servings
Calories 36kcal
Ingredients
1lb.Raw Jumbo Shrimpdeveined & cleaned, chopped
⅓cupOrange Juice
⅓cupLime Juice
⅓cupLemon Juice
1cupCucumbersmall diced
¾cupTomatoessmall diced or sub small cherry tomatoes
½cupRed Onionsmall diced
¼cupCilantrochopped
¼tspSalt
¼tspPepper
Instructions
In a flat bottom dish, cover the chopped shrimp with the orange, lime and lemon juice. Refrigerate for 20 minutes to cook the shrimp in the acids of the citrus juices. The shrimp should begin to turn pink and firm up.
When the shrimp has firmed up add the cucumber, tomatoes, red onion, cilantro, salt, pepper and jalapeno, if desired, to the bowl of shrimp.
Fold thoroughly and serve warm or chilled with crackers or tortilla chips.
Can be refrigerated for up to 3 days after serving.
Notes
Precooked shrimp may be substituted and refrigerated for 10 minutes instead of 20.
Make sure to cover raw shrimp completely with the orange, lemon and lime juice while it is cooking in the citrus juices.