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Shrimp Ceviche with Jalapeño

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.

Ingredients

  • 1 lb medium-sized raw shrimp, peeled, deveined, tail removed
  • 1/2 cup freshly squeezed orange juice
  • 1 cup freshly squeezed lime juice, divided
  • 1 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
  • 1 jalapeño pepper, deveined, seeded and minced
  • 1 teaspoon salt
  • Tortilla chips
  • Lime wedges

Directions

  • 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.

  • 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.

No nutrition information available for 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.
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