Mexican shrimp ceviche
30 min · 30 g protein · 263 cals / serving
Cold, juicy shrimp tossed in lots of lime with crunchy cucumber, tomato, red onion, jalapeño and cilantro, then finished with a little avocado. It is sharp, salty and fresh, the kind of bowl you keep scooping at. Pile it on a crisp tostada or into lettuce leaves, with hot sauce on the side.
Ingredients
- 1 1/2 lb shrimp, peeled and deveined
- 1 tsp salt
- 1/2 cup lime juice
- 1 large cucumber, seeded, diced
- 3 medium Roma tomatoes, seeded, diced
- 1/2 small red onion, finely diced
- 2 jalapeño, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 2 tbsp orange juice, fresh
- 2/3 avocados, diced
- 2 tsp cayenne pepper hot sauce, Mexican-style, plus more to serve
To serve
- 8 leaves romaine lettuce
Steps
- Bring 3 litres (3 quarts) of water to a boil with the salt, add the shrimp and cook 2–3 minutes on the heat, until pink and opaque through (145°F). Drain and drop them straight into a bowl of ice water.
- Chop the cold shrimp into bite-size pieces and toss them in a bowl with the lime and orange juice. Refrigerate 15 minutes so they soak up the citrus.
- Add the cucumber, tomato, onion, jalapeño and cilantro, toss, and season with salt. The juice at the bottom of the bowl should taste strongly of lime.
- Fold in the avocado and hot sauce just before serving. Spoon onto the tostadas or into lettuce leaves, with extra hot sauce and lime wedges on the side.
Good to know
Can I use raw shrimp cured in lime?
Lime turns raw shrimp opaque but does not make it safe the way heat does. The quick poach keeps the texture tender and is what many Mexican cooks do at home. Ready-cooked peeled shrimp work too: skip step 1.
How far ahead can I make it?
Up to 4 hours with everything except the avocado, kept cold. After that the vegetables soften and the shrimp turn firm.
Make it a Sonoran-style aguachile?
Blend the lime juice with a handful of cilantro, the jalapeños and a little cucumber into a green sauce and pour it over the shrimp instead of mixing the jalapeño in. It is hotter and greener.
Per
- Calories
- 64
- Protein
- (45%)
- 7 g
- Fat
- (26%)
- 2 g
- Carbohydrates
- (30%)
- 5 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 185 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1053 kcal goes into the pot and 1780 g of ingredients comes out as about 1650 g of food: 64 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.