Yuzu Shrimp Ceviche
Yuzu Shrimp Ceviche
Ingredients
For the Ceviche
- 1 pound shrimp, peeled, deveined, and cut into 1/2-inch pieces
- 1/2 cup yuzu juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup red onion, finely diced
- 1/2 cucumber, peeled, seeded, and finely diced
- 1 jalapeño, seeded and minced (or more to taste)
- 1/4 cup cilantro, chopped
- 1 teaspoon fish sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 avocado, diced
- 4 cups tortilla chips, or tostadas
- as needed Valentina hot sauce
Instructions
- 1
In a medium glass or non-reactive bowl, combine the cut shrimp, yuzu juice, and lime juice. Stir gently to ensure all shrimp pieces are submerged in the citrus liquid. Cover the bowl and refrigerate for 20-30 minutes, or until the shrimp turns opaque and pink, indicating it has been 'cooked' by the acid.
⏱️ 30 min
- 2
While the shrimp is 'cooking', prepare the vegetables. In a separate bowl, combine the diced red onion, cucumber, jalapeño, and chopped cilantro.
⏱️ 10 min
- 3
Once the shrimp is opaque, drain about half of the citrus liquid from the bowl. You want some liquid remaining to keep the ceviche moist, but not so much that it's soupy.
⏱️ 2 min
- 4
Add the prepared vegetables to the shrimp mixture. Stir in the fish sauce, granulated sugar, kosher salt, and black pepper. Mix gently to combine all ingredients.
⏱️ 5 min
- 5
Taste the ceviche and adjust seasoning as needed. You may want more salt, a pinch more sugar, or an extra dash of yuzu juice for brightness.
⏱️ 3 min
- 6
Serve the Yuzu Shrimp Ceviche immediately, garnished with diced avocado. Enjoy with tortilla chips or tostadas, and a drizzle of Valentina hot sauce if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Yuzu Shrimp Ceviche
For the Ceviche
- 1 pound shrimp, peeled, deveined, and cut into 1/2-inch pieces
- 1/2 cup yuzu juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup red onion, finely diced
- 1/2 cucumber, peeled, seeded, and finely diced
- 1 jalapeño, seeded and minced (or more to taste)
- 1/4 cup cilantro, chopped
- 1 teaspoon fish sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 avocado, diced
- 4 cups tortilla chips, or tostadas
- as needed Valentina hot sauce
Instructions
- 1
In a medium glass or non-reactive bowl, combine the cut shrimp, yuzu juice, and lime juice. Stir gently to ensure all shrimp pieces are submerged in the citrus liquid. Cover the bowl and refrigerate for 20-30 minutes, or until the shrimp turns opaque and pink, indicating it has been 'cooked' by the acid.
⏱️ 30 min - 2
While the shrimp is 'cooking', prepare the vegetables. In a separate bowl, combine the diced red onion, cucumber, jalapeño, and chopped cilantro.
⏱️ 10 min - 3
Once the shrimp is opaque, drain about half of the citrus liquid from the bowl. You want some liquid remaining to keep the ceviche moist, but not so much that it's soupy.
⏱️ 2 min - 4
Add the prepared vegetables to the shrimp mixture. Stir in the fish sauce, granulated sugar, kosher salt, and black pepper. Mix gently to combine all ingredients.
⏱️ 5 min - 5
Taste the ceviche and adjust seasoning as needed. You may want more salt, a pinch more sugar, or an extra dash of yuzu juice for brightness.
⏱️ 3 min - 6
Serve the Yuzu Shrimp Ceviche immediately, garnished with diced avocado. Enjoy with tortilla chips or tostadas, and a drizzle of Valentina hot sauce if desired.
⏱️ 5 min