Ultimate Shrimp Ceviche

It’s too hot to turn on the stove, so we’re making the Ultimate Shrimp Ceviche — fresh shrimp “cooked” in citrus, tossed with crisp veggies, sweet tropical fruit, a kick of jalapeño, and a tangy citrus finish. This is no-cook summer eatingat its best.

Perfect for hot days, parties, or when you just want something fresh, light, and packed with flavor. Serve it chilled with your favorite tortilla chips and pair it with a frozen margarita for peak summertime vibes.

Ingredients

• 1 lb raw shrimp, peeled, deveined, chopped into ½-inch pieces

• 1 tsp kosher salt

• Citrus Cure:

• 1 cup fresh lime juice

• ½ cup fresh lemon juice

• ¼ cup fresh orange juice

• Fresh Citrus Finish (after draining):

• ½ cup fresh lime juice

• ¼ cup fresh lemon juice

• 1 cup Roma tomatoes, diced (seeded)

• 1 cup English cucumber, diced

• 1 medium red onion, finely diced

• 1–2 jalapeños or serranos, finely minced (remove seeds for less heat)

• ½ cup fresh cilantro, chopped

• 1 ripe avocado, diced (add last)

• ½ cup mango or pineapple, finely diced (optional for sweet contrast)

• 2 cloves garlic, grated or finely minced

• Zest of 1 lime and 1 orange

• Umami Booster (fish-free):

• 1 tsp soy sauce

• ½ tsp fresh lime juice

• ½ tsp maple syrup or brown sugar

• 1–2 tsp olive oil or avocado oil

Instructions

1. Cure shrimp: Toss chopped shrimp with kosher salt. Pour over the curing citrus juices (lime, lemon, orange). Stir and refrigerate for 15–20 minutes, until shrimp turn opaque and pink.

2. Drain & discard all curing juice.

3. Build ceviche: Add tomatoes, cucumber, onion, peppers, cilantro, garlic, mango/pineapple, and citrus zest.

4. Add finishing citrus (½ cup lime juice + ¼ cup lemon juice).

5. Mix umami booster: Stir together soy sauce, lime juice, and maple syrup. Add to ceviche with olive oil. Mix gently.

6. Chill for 10–15 minutes to let flavors meld.

7. Finish: Gently fold in avocado right before serving.