Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp “cooks” in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup fresh lime juice (8 to 9 limes)
- Juice of 1 orange
- 1 pound jumbo shrimp, peeled, deveined and cut into 1/4-inch dice
- 1 jalapeño
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green olives, chopped
- 1 mango, diced
- 1 tomato, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 small red onion, diced
- 2 cloves garlic, grated
- 1/3 cup olive oil
- 1 avocado, diced
- Kosher salt and freshly ground black pepper
Instructions
- Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
- Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
- Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
- When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 226 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 13 g |
| Cholesterol | 91 mg |
| Sodium | 515 mg |
Reviews
This was simply delicious. I left out the tomato and added additional green chili and serrano peppers to add to the spice kick. We used lionfish in addition to shrimp. Simply hands-down the best ceviche I’ve ever made. Highly recommend with or without all the ingredients.
This recipe is in the top three best Ceviche that I have had.
I had to make a few changes because I was missing some stock pantry items and not liking some items.
I used more protein, shrimp, cod, and fake crab.
Left out the olives, we don’t like them. I am not fond of raw peppers and onions, so I sweated them a little. I also used the cherry tomatoes i had on hand. I blistered those. I put the veggies in the freezer to get cold faster.
My family loved what I served them tonight. I will be making this again, and often.
I had to make a few changes because I was missing some stock pantry items and not liking some items.
I used more protein, shrimp, cod, and fake crab.
Left out the olives, we don’t like them. I am not fond of raw peppers and onions, so I sweated them a little. I also used the cherry tomatoes i had on hand. I blistered those. I put the veggies in the freezer to get cold faster.
My family loved what I served them tonight. I will be making this again, and often.