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Ceviche is a zesty and refreshing dish of marinated raw fish that gets “cooked” in acidic citrus juice, typically served chilled with crunchy toppings.
Craving ceviche but hate sharing? You’re in luck, my friend. This zingy, zesty, solo ceviche recipe is your ultimate guide to a refreshing ocean breeze in a bowl, with every detail covered. Dive in, because this one’s got your name on it!
Ceviche Recipe for One
Dive into a bowl of tangy, fresh, and zesty ceviche! A beautiful blend of citrus, seafood, and vegetables that screams “sunset by the beach.” Perfect for a light meal, this single-serving marvel is bursting with bold flavors. Warning: might cause spontaneous salsa dancing.
- Cooking method: No-cook (Marinate)
- Prep time: 20 minutes (plus marination)
- Cuisine type: Peruvian
Ingredients
- 4 oz raw shrimp, peeled and deveined, chopped
- 1 lime, juiced
- 1 lemon, juiced
- 1/4 small red onion, finely diced
- 1/4 of a large tomato, finely diced
- 1/4 avocado, diced
- 1 tbsp fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional, if you like it hot!)
- Salt to taste
- 1/4 tsp black pepper
Cooking Instructions
- In a glass bowl, combine the chopped shrimp with lime and lemon juice.
- Cover and refrigerate for 30 minutes to 1 hour, until shrimp is opaque and ‘cooked’ by the citrus.
- Drain excess juice from the shrimp mixture, leaving a little to keep it juicy.
- Stir in the diced red onion, tomato, avocado, cilantro, and jalapeño.
- Season with salt and black pepper to taste.
- Give everything a good mix and let sit for another 10 minutes to let the flavors tango beautifully.
- Serve chilled with tortilla chips or on a bed of lettuce. Voilà, time to fiesta!
Suggestions
- Alternative Proteins: Swap shrimp with white fish like tilapia or even scallops for a twist.
- Extra Zing: Add a splash of orange juice for a sweet tangy flavor.
- Garnishing Glory: Top with extra cilantro, a slice of lime, or even some diced mango.
- Quick Tips: Always use the freshest ingredients for optimal taste. Marinate just long enough for the seafood to ‘cook’ but not get rubbery.
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