Bright Citrus Gulf Shrimp Ceviche with Winter Citrus

Citrus-Gulf Shrimp Ceviche with Winter Citrus

Celebrate bright winter citrus with a refreshing ceviche featuring succulent Gulf shrimp marinated in lime juice, tossed with segments of grapefruit and orange, avocado, cilantro and jalapeño. This dish is simple yet premium and perfect for a festive appetizer or light meal.

Ingredients

• 1 lb wild-caught Gulf shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice (about 8–10 limes)
• 1 grapefruit, segmented and chopped
• 1 navel orange, segmented and chopped
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1 avocado, diced
• 1/4 cup fresh cilantro leaves, chopped
• Zest of 1 lime
• Sea salt and freshly ground black pepper, to taste
• Extra‑virgin olive oil, for drizzling

Instructions

1. Prepare the shrimp: Cut the shrimp into bite-sized pieces. Place them in a glass or non‑reactive bowl and pour the lime juice over them to submerge. Cover and refrigerate for 30‑40 minutes, stirring once or twice, until the shrimp turn opaque and “cook” in the lime juice.
2. Drain and mix: Drain off most of the lime juice, leaving a couple of tablespoons to keep the shrimp moist. Add the grapefruit and orange segments, red onion, jalapeño, avocado, cilantro and lime zest. Season with sea salt and black pepper.
3. Finish and serve: Gently toss everything together. Drizzle with a bit of extra‑virgin olive oil for richness. Taste and adjust seasoning with more citrus or salt if needed. Serve chilled with tortilla chips, plantain chips or lettuce cups.

Tips

• Use the freshest wild‑caught Gulf shrimp you can find for the best texture and flavor.
• Supreme your citrus fruits (remove the membranes) for a more refined presentation.
• For a bit of heat, leave some jalapeño seeds in or add a pinch of crushed red pepper.

Category

This recipe fits perfectly within the Recipes blog category and celebrates winter citrus with Gulf shrimp in a premium yet approachable ceviche.