Tender shrimp marinated in lime, lemon, and orange juices with fresh vegetables and herbs for a bright, zesty dish.
# What You’ll Use:
→ Seafood
01 - 1 pound medium shrimp, peeled and deveined (fresh or thawed)
→ Marinade
02 - 1/2 cup fresh lime juice (about 4–5 limes)
03 - 1/4 cup fresh lemon juice (about 2 lemons)
04 - 1/4 cup fresh orange juice (about 1 orange)
→ Vegetables & Fruits
05 - 1 small red onion, finely diced
06 - 1 cup cherry tomatoes, quartered
07 - 1 small cucumber, peeled, seeded, and diced
08 - 1 jalapeño pepper, seeded and finely chopped (optional)
09 - 1 ripe avocado, diced
10 - 1/2 cup fresh cilantro, chopped
→ Seasoning
11 - 1/2 teaspoon sea salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon extra-virgin olive oil
→ To Serve
14 - Tortilla chips or tostadas (optional)
15 - Lime wedges
# How-To:
01 - Bring a medium saucepan of salted water to a boil. Add shrimp and cook for 1–2 minutes until pink and opaque. Drain and transfer immediately to an ice bath to stop cooking. Drain again, pat dry, and cut into 1/2-inch pieces. If using pre-cooked shrimp, chop directly.
02 - In a large glass or ceramic bowl, combine shrimp with lime, lemon, and orange juices. Stir well, cover, and refrigerate for 20–30 minutes to marinate and further cook the shrimp in the citrus.
03 - Incorporate diced red onion, quartered cherry tomatoes, diced cucumber, jalapeño (if using), and chopped cilantro into the marinated shrimp. Toss gently to combine.
04 - Add sea salt, black pepper, and extra-virgin olive oil. Mix thoroughly to distribute seasonings evenly.
05 - Just before serving, fold in diced avocado gently. Adjust seasoning to taste. Serve chilled in small bowls or glasses, garnished with extra cilantro and lime wedges. Optionally, accompany with tortilla chips or tostadas.
