About This Recipe:
In the summer, I absolutely love eating ceviche. My go to order at restaurants is the classic white fish ceviche, but it can be hard to source sushi grade fish for ceviche at home. That’s where this easy and quick shrimp ceviche recipe comes in. This dish has all of my favorite elements of ceviche- the tangy lime juice, crunchy red onions, and cold, fresh seafood, but with cooked shrimp. Aside from quickly poaching shrimp, and chopping up all of the ingredients, this recipe just needs to marinate in the fridge. I highly recommend eating this shrimp ceviche with tortilla chips for the most delicious appetizer.
Enjoy!
Ingredients (4 -6 servings)
-1.5 lbs shrimp, peeled and deveined
-2 limes, juiced
-1/2 small red onion, thinly sliced
-1 jalapeño, finely diced
-1 avocado, diced
-1 large tomato, diced
-1/2 cup cilantro, chopped
-Salt and pepper
-Tortilla chips, for serving
Instructions (1 hour)
1. Bring a medium pot of water to a boil, and add in the shrimp. Cook on medium high heat for 2 minutes, then rinse with cold water and drain.
2. Chop the shrimp into bite sized pieces. In a large bowl, combine the shrimp with the lime juice, sliced red onion, jalapeño, avocado, tomato, and cilantro. Season with salt and pepper.
3. Chill in the refrigerator for at least 30 minutes before serving.
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