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Southern Soul Shrimp Ceviche

Southern Soul Shrimp Ceviche

This Southern Soul Shrimp Ceviche combines fresh shrimp with lime juice, tomatoes, cucumber, red onion, creamy avocado, jalapeños, cilantro, and a touch of Cajun seasoning. Served chilled with tortilla chips or toasted bread, it makes a bright and refreshing seafood appetizer or light meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Final Chilling Time 10 minutes
Total Time 55 minutes
Servings: 4 persons
Course: Appetizer, Main Course
Cuisine: Cajun-Inspired, Latin American-Inspired, Southern-Inspired
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb raw shrimp, peeled, deveined, and diced
  • 1 cup fresh lime juice
  • 2 ripe tomatoes, diced
  • 1 cucumber, diced
  • 1/2 red onion, finely diced
  • 1 avocado, diced
  • 1 to 2 fresh jalapeños, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp Cajun seasoning
  • Salt and black pepper, to taste

Equipment

  • Glass mixing bowl
  • knife and cutting board
  • Citrus juicer
  • Fine-mesh strainer or colander For draining some of the lime juice
  • Large spoon or silicone spatula For gently tossing the ceviche

Method
 

  1. Place the diced shrimp in a glass bowl and completely cover with the fresh lime juice.
  2. Cover and refrigerate for 20 to 30 minutes, stirring occasionally, until the shrimp become opaque.
  3. Drain off some of the lime juice while leaving enough behind to keep the shrimp ceviche juicy and flavorful.
  4. Add the tomatoes, cucumber, red onion, avocado, jalapeños, and cilantro to the shrimp.
  5. Sprinkle in the Cajun seasoning, garlic powder, salt, and black pepper. Drizzle with olive oil.
  6. Gently toss the shrimp ceviche until the seafood, avocado, and vegetables are evenly coated without crushing the avocado.
  7. Refrigerate for another 10 to 15 minutes to bring the flavors together. Serve the shrimp ceviche chilled with tortilla chips or toasted bread.

Notes

Use very fresh shrimp from a trusted source when preparing ceviche.
Keep the diced shrimp fully covered with lime juice during the initial chilling time.
Drain only some of the lime juice so the ceviche stays juicy and flavorful.
Fold the avocado and vegetables gently to avoid crushing the avocado.
The final 10 to 15 minute chill helps the flavors come together before serving.
Serve the ceviche cold with tortilla chips or toasted bread.
Lime juice changes the texture and appearance of raw shrimp but does not provide the same pathogen reduction as heat cooking, so seafood sourcing and handling are especially important.