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Zesty Michelada Shrimp Ceviche Recipe with Crisp Cucumber and Tajin Perfect for Summer

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A refreshing and zingy shrimp ceviche marinated in michelada mix with crisp cucumber and a smoky Tajin sprinkle, perfect for cooling off on hot summer days.

Ingredients

Scale
  • 1 pound (450g) medium shrimp, peeled and deveined
  • 1 cup (240ml) michelada mix (store-bought or homemade)
  • Juice of 2 limes (freshly squeezed)
  • 1 teaspoon salt (adjust to taste)
  • 1 large cucumber, peeled, seeded, and diced
  • 1 small red onion, finely chopped
  • 1 medium tomato, diced
  • 1 jalapeño, seeded and minced (optional)
  • Tajin seasoning, for sprinkling
  • Fresh cilantro leaves, roughly chopped
  • 1 avocado, diced (optional)

Instructions

  1. Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Immediately transfer to an ice bath to stop cooking. Once cooled, chop the shrimp into bite-sized pieces (about 1/2 inch chunks).
  2. In a large mixing bowl, combine the chopped shrimp with the michelada mix, fresh lime juice, and salt. Stir gently to coat all the shrimp evenly. Cover and refrigerate for at least 15 minutes to let the flavors meld and the shrimp soak up the tangy marinade.
  3. While the shrimp marinates, dice the cucumber, tomato, and red onion finely. Mince the jalapeño if using, taking care not to include too many seeds unless you want extra heat. Set aside.
  4. Once the shrimp has marinated, fold in the diced vegetables and fresh cilantro. Mix gently to keep the crispness of the cucumber intact. Adjust salt if necessary.
  5. Just before serving, sprinkle a generous amount of Tajin seasoning over the ceviche. If you like, add diced avocado for a creamy contrast. Give a light mix to distribute the Tajin without breaking down the avocado too much.
  6. Transfer the ceviche to serving bowls or a large dish. Keep refrigerated until ready to eat. Serve chilled.

Notes

Avoid over-marinating the shrimp to prevent tough and rubbery texture; 15-20 minutes is ideal. Use fresh or properly thawed shrimp for best texture. Use glass or stainless steel bowls to avoid odors from lime juice. Tajin seasoning is key for smoky, spicy flavor; chili powder and salt can substitute if unavailable. Keep ceviche chilled until serving.

Nutrition

Keywords: shrimp ceviche, michelada shrimp, summer recipe, Tajin, cucumber ceviche, easy ceviche, seafood appetizer, gluten-free ceviche

Find it online: https://realityeats.com/zesty-michelada-shrimp-ceviche-recipe-with-crisp-cucumber-and-tajin-perfect-for-summer/