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shrimp ceviche in bowl with tortilla chips
Shrimp Ceviche
Cool off this summer with our fresh, citrus-forward, shrimp ceviche featuring a classic Mexican preparation with grapefruit segments, cucumber slices, diced habanero peppers, cilantro and mint.
5 from 3 votes
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Prep Time 10 minutes
Rest Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Course Appetizer, Dinner
Cuisine Mexican
Servings 6
Calories 166 kcal

Ingredients
 
 

  • 1 lb. shrimp
  • 2 grapefruits segments
  • 1 shallot thinly sliced
  • 2 cup English Cucumber half-moons
  • 1/2 habanero finely chopped
  • 1 cup lime juice freshly squeezed
  • 1 1/4 cup grapefruit juice squeezed from excess grapefruit
  • 1/2 cup orange juice squeezed from naval orange
  • 1/4 cup mint leaves finely chopped
  • 1 cup cilantro finely chopped
  • 2 tsp cumin seeds
  • 1.5 tsp salt
  • ground pepper

Instructions
 

1. Clean the Shrimp and Cut the Vegetables
  • Clean and devein shrimp. Cut each shrimp into three pieces. Set aside.
  • Peel and cut grapefruit into segments, peel and thinly slice the shallots lengthwise, and cut English cucumbers into half-moons.
  • Finely chop habanero, cilantro, and mint leaves.
2. Cook the Shrimp
  • Add lime and grapefruit juice into a mixing bowl.
  • Add shrimp to the mixing bowl. Ensure the shrimp are fully submerged into the liquid.
  • Cover with plastic wrap (or a lid) and refrigerate for 1.5-2 hours or until shrimp becomes opaque. If you are pressed for time, you can place a saucepan on the stovetop at high heat and fill it with water. Season the water with salt. Boil shrimp for 2-3 minutes or until opaque. Run the shrimp under cold water.
3. Toss Shrimp with Vegetables and Herbs
  • Remove the mixing bowl of shrimp from the refrigerator. Drain 1/2 cup of the liquid from the mixing bowl.
  • Add orange juice, sliced shallots, grapefruit segments, cucumber half-moons, diced habanero peppers, cumin seeds, cilantro, and mint. Toss well.
  • Season with salt and ground pepper.
  • Cover with plastic wrap and refrigerate for 20 minutes.
4. Let’s Plate
  • Remove the ceviche from the refrigerator.
  • Serve with tortilla chips.

Video

Nutrition

Calories: 166kcalCarbohydrates: 23gProtein: 17gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 191mgSodium: 783mgPotassium: 299mgFiber: 2gSugar: 15gVitamin A: 1359IUVitamin C: 69mgCalcium: 160mgIron: 3mg
Keyword authentic, Easy, fresh
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