Shrimp Ceviche
  • Cooking Time: 1-4 hours
  • Servings: 3-4
  • Preparation Time: 10 mins
  • 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
  1. 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
  2. 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
  3. Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired
Because it's light, citrus-y deliciousness