This Mexican shrimp ceviche cup is a zesty and refreshing dish packed with juicy shrimp, crisp vegetables, citrus juice, and creamy avocado. Served cold and full of vibrant flavor, it’s the perfect appetizer or light meal for warm days.
Why You’ll Love It:
– Bright, tangy, and incredibly fresh.
– No cooking needed — just chop, mix, and chill.
– High in protein and naturally gluten-free.
– Great for gatherings, lunches, or a quick summer snack.
Ingredients:
– 1 lb cooked shrimp, peeled, deveined, and chopped
– 2 medium tomatoes, diced
– 1/2 red onion, finely diced
– 1 cucumber, peeled and diced
– 1–2 jalapeños, finely chopped (optional)
– 1 avocado, diced (plus extra slices for garnish)
– 1/2 cup chopped fresh cilantro
– 1/2 cup freshly squeezed lime juice (about 4–5 limes)
– 1/4 cup freshly squeezed orange juice
– Salt and black pepper, to taste
Directions:
1. In a large bowl, combine the chopped shrimp, tomatoes, red onion, cucumber, jalapeño, avocado, and cilantro.
2. Pour in the lime juice and orange juice. Gently toss everything together until well coated.
3. Season with salt and black pepper to taste.
4. Cover and refrigerate for at least 30–60 minutes to let the flavors marinate and develop.
5. Serve chilled in cups or bowls, garnished with avocado slices.
Prep Time: 15 minutes | Chill Time: 30–60 minutes | Total Time: 45–75 minutes
Kcal: 180 kcal | Servings: 4 servings
Tips & Serving Suggestions:
– Use raw shrimp and “cook” it in lime juice if preferred — marinate for 2–3 hours until opaque.
– Add mango or pineapple for a tropical twist.
– Serve with tortilla chips, tostadas, or lettuce cups.
– Keep refrigerated and enjoy within 24 hours for best freshness.
Conclusion:
Mexican shrimp ceviche cups are cool, colorful, and bursting with citrusy flavor. Light and refreshing with just the right amount of heat, they’re a go-to for summertime snacking or entertaining.
