Shrimp Ceviche

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"Recipe from, by SHEELA PRAKASH"

Serves 3-4 | Prep Time 10 mins | Cook Time 1-4 hours

Why 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


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

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