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Shrimp Ceviche with Jalapeño

Prep 15 min
Total 45 min
Ingredients 12
Servings 4

Summer is in full swing; days spent relaxing by the pool, playing with the kids at the park or hosting fun summer parties. When hosting a summer fiesta, I like to serve a tray of cold appetizers, because no one really likes to crank up the stove on a hot summer day. This is why I like to serve ceviche: shrimp soaked in citrus juice until tenderly cooked topped off with crisp vegetables and a bit of jalapeño for heat. Tuck your serving glasses in the fridge until ready to serve to keep your ceviche nice and cold for your guests. Along with a few tortilla chips and a cold beer, your fiesta is sure to be a hit. MORE + LESS -

Ingredients

lb medium-sized raw shrimp, peeled, deveined, tail removed

1/2

cup freshly squeezed orange juice

cup freshly squeezed lime juice, divided

cup peeled, seeded and finely chopped cucumber

1/2

cup diced orange bell pepper

1/2

cup diced yellow bell pepper

1/2

cup chopped fresh cilantro

1/2

cup finely chopped green onion

jalapeño pepper, deveined, seeded and minced

teaspoon salt

Tortilla chips

Lime wedges

Directions

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1

Thinly dice shrimp and place in a large mixing bowl. Add orange, lime juice and refrigerate for 30 minutes. The shrimp will "cook" in the citrus juices.
2

In another mixing bowl, mix the remaining 1/2 cup lime juice with cucumbers, bell peppers, cilantro, green onions and jalapeno; mix to incorporate evenly.
3

Add the vegetables into the shrimp bowl and mix well to incorporate. Season with salt.
4

Serve cold.

Expert Tips

If you’re worried about serving raw shrimp; pre-cook shrimp as follows: Bring a medium pot of generously salted water to a boil. Add shrimp and cook until pink and cooked through, 1 to 2 minutes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Summer is in full swing; days spent relaxing by the pool, playing with the kids at the park or hosting fun summer parties. When hosting a summer fiesta, I like to serve a tray of cold appetizers, because no one really likes to crank up the stove on a hot summer day. This is why I like to serve ceviche: shrimp soaked in citrus juice until tenderly cooked topped off with crisp vegetables and a bit of jalapeño for heat. Tuck your serving glasses in the fridge until ready to serve to keep your ceviche nice and cold for your guests. Along with a few tortilla chips and a cold beer, your fiesta is sure to be a hit.