Lime-Cured Ceviche with Cilantro and Red Onion
Fresh shrimp gently marinated in tangy lime juice with aromatic cilantro and red onion, creating a vibrant and refreshing seafood dish. This puerto rican-inspired seafood ready in about 45 minutes pairs peeled and deveined fresh shrimp, fresh lime juice, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined fresh shrimp
- 1/2 cup fresh lime juice
- 1/2 cup, finely diced red onion
- 1/4 cup, finely chopped cilantro
- 1, diced avocado
- 1 medium, diced tomato
- for serving lime wedges
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Place 1 lb peeled and deveined shrimp in a large bowl. Add 1/2 cup fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and cover. Refrigerate for 30 minutes to marinate, during which time the shrimp will turn opaque and firm.
- Step 2: After marinating, gently stir in 1/2 cup finely diced red onion, 1/4 cup finely chopped cilantro, 1 medium diced tomato, and 1 diced avocado.
- Step 3: Taste and adjust seasoning with additional salt or lime juice if needed. Cover and refrigerate for another 15 minutes to allow flavors to meld.
- Step 4: Serve chilled in a bowl, garnished with additional cilantro and lime wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lime-Cured Ceviche with Cilantro and Red Onion take to make?
Total time is about 45 minutes (45 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lime-Cured Ceviche with Cilantro and Red Onion?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lime juice from drying out.
Can I substitute ingredients in Lime-Cured Ceviche with Cilantro and Red Onion?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lime-Cured Ceviche with Cilantro and Red Onion for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lime-Cured Ceviche with Cilantro and Red Onion?
Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
