Shrimp Ceviche
"Recipe from TheKitchn.com, by SHEELA PRAKASH"
Serves 3-4 | Prep Time 10 mins | Cook Time 1-4 hoursWhy I Love This Recipe
Because it's light, citrus-y deliciousness
Ingredients You'll Need
1/2 pound peeled and deveined raw medium shrimp
1/8 cup freshly squeezed lemon juice
1/8 cup freshly squeezed lime juice
1 medium tomatoes, seeded and chopped
1/4 red onion, finely chopped
1/2 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
1/4 cup chopped fresh cilantro leaves and tender stems
1/4 teaspoon kosher salt
1 medium avocado
Tortilla chips, for serving
Directions
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours
Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired
Pairs Well With
Tortilla Chips
