Shrimp Ceviche
This was a super simple recipe for Shrimp Ceviche which as the weather heats up, is a refreshing hors d’oeuvres served with tortilla chips, lunch, or even dinner, enjoyed as is or over a bed of lettuce.
The original recipe Easy Shrimp Ceviche with Avocado from The Kitchn includes, obviously, avocado. To be perfectly honest, I forgot to add the avocado just before serving. The dish was still delicious so in the recipe below I’ve decided to adapt the title and make the avocado optional. If, like me, you choose to serve the ceviche with salsa and guacamole you may decide that you have enough avocado without it’s inclusion. Bottom line, you can’t go wrong.
And finally, classic ceviche is made by marinating raw seafood in citrus juice. The acid “cooks” the fish but it’s imperative that you use the freshest seafood when making ceviche. This is more of a beginner’s version, alleviating some of the trepidation that some may feel with the raw marinade technique. This Shrimp Ceviche has you poach the shrimp for a couple of minutes so that they are basically cooked through and then marinate for several hours in a combination of lemon and lime juice. It’s delicious and 100 percent worry-free. Enjoy!
Shrimp Ceviche
Ingredients
- 1 lb peeled and deveined raw medium shrimp
- 1/4 c freshly squeezed lemon juice (from 2 lemons)
- 1/4 c freshly squeezed lime juice (from 2-3 limes_
- 2 med tomatoes seeded and chopped
- 1/2 small red onion finely choppes
- 1 med jalapeño seeded and finely chopped (about 3 tablespoons)
- 1/2 c chopped fresh cilantro leaves and tender stems
- 1/2 tsp kosher salt
- 1 med avocado optional
- Tortilla chips for serving (optional)
Instructions
- 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.