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Shrimp Ceviche
Shrimp Ceviche
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Delicious shrimp ceviche with zesty citrus, avocado, and refreshing cilantro - perfect for summer dining al fresco.
Ingredients:
  • 1 tablespoon salt
  • 1 pound medium-small shrimp, peeled and deveined
  • 3/4 cup lime juice (juice from 4-6 limes)
  • 3/4 cup lemon juice (juice from 2-3 lemons)
  • 1 cup finely chopped red onion
  • 1 serrano chile, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
  • Tortilla chips, for serving
Instructions:
  • Poach the shrimp: Bring a large pot of generously salted water to a boil. Add the shrimp and cook briefly for 1 to 2 minutes based on size. Avoid over-cooking to maintain a tender texture. Transfer the shrimp to a bowl of ice water to halt the cooking process.
  • Prepare the shrimp: Drain and chop them. Cut each shrimp in half or into inch-long pieces. Combine the shrimp with lime and lemon juice in a glass or ceramic bowl. Refrigerate covered for 30 minutes.
  • Combine the onion and chile: Stir in the diced red onion and spicy serrano chile. Chill in the refrigerator for another 30 minutes.
  • Just before serving, sprinkle in the fresh cilantro, crisp cucumber, and creamy avocado. Enjoy this chilled dip with crunchy tortilla chips.

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