Zesty Shrimp Ceviche With Chili & Lime
No stovetops, no summer heat—just pure, vibrant freshness that ignites the palate. Shrimp Ceviche is the ultimate celebration of light, clean, and invigorating coastal flavors.
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INGREDIENTS
- 1/2kg Red shrimp , Tail-Off shrimp, thawed & rinsed
- 1 medium shallot, diced
- 1 medium jalapeño, seeded & diced
- 2 tomatoes, seeded & diced
- 3 medium radishes, sliced thin
- 2 Tbsp cilantro, chopped
- 3 Tbsp lime juice
- 1 avocado, diced
- Salt to taste
- Tortilla Chips
METHOD
Step 1: Dice the shrimp into uniform 1/2-inch pieces. Cutting them evenly ensures every bite absorbs the marinade consistently and harmonizes beautifully with the diced vegetables. Place the shrimp into a clean glass or ceramic bowl.
Step 2: Pour the fresh lime juice over the shrimp, ensuring every piece is completely submerged. Cover and refrigerate for 15 minutes. The natural citric acid will gently denature the proteins, turning the shrimp firm, juicy, and beautifully opaque with a delicate pink hue.
Step 3: In a separate large mixing bowl, toss together the diced shallots, jalapeño, tomatoes, sliced radishes, and chopped cilantro. Gently fold this vibrant vegetable medley into the chilled, marinated shrimp. Return to the refrigerator for an additional 10 minutes to allow the layers of flavor to marry perfectly.
Step 4: Just before plating, gently fold in the cubed avocado. Season the ceviche with coarse sea salt and black pepper to taste. Mix with a light hand to keep the avocado cubes perfectly intact for a flawless, professional presentation.
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