DESCRIPTION
Fresh, lively, and flavorful, my shrimp ceviche is jam-packed with tomato, cucumber, avocado, onion, cilantro, and jalapeño—plus, of course, tons of citrusy shrimp!
Ingredients
Units
Scale
- 1 lb. raw shrimp (here’s how to thaw it if you bought it frozen), peeled and deveined, or shrimp that has been poached until it’s barely cooked, about 3 minutes (here’s how to poach shrimp)
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/4 red onion, thinly sliced
- 1 jalapeno, halved, seeded, and finely diced
- 1/4 tsp. salt, or more to taste
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
Instructions
- Cut the shrimp into rough ½-inch pieces and put it in a large non-reactive bowl (glass or stainless steel, for example).
- Add the cucumber, tomato, onion, jalapeno, and salt. Stir in the lime juice and lemon juice.
- Set aside in the refrigerator until the shrimp is opaque and firm, about 1 hour (but if you’re not going to serve it right away, it’s okay to leave it there for up to a few hours).
- Stir in the avocado, cilantro, and more salt to taste and serve.
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