Shrimp Ceviche (Print Version)
# Ingredients:
01 -
1 1/4 pounds medium shrimp, peeled and deveined.
02 -
1/3 cup fresh lime juice.
03 -
1/3 cup fresh lemon juice.
04 -
2 medium roma tomatoes, diced.
05 -
3/4 cup red onion, chopped.
06 -
1/2 cup cilantro, chopped.
07 -
1 medium jalapeño pepper, diced.
08 -
Salt and pepper to taste.
09 -
1/2 medium cucumber, peeled and diced.
10 -
1 medium avocado, diced.
# Instructions:
01 -
Bring a pot of water to boil. Prepare a bowl of ice water. Cook shrimp for 1 minute until pink. Transfer to ice water to cool. Drain and chop into 1/2-inch pieces.
02 -
In a non-reactive bowl, combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, and jalapeño. Season with salt and pepper.
03 -
Refrigerate the mixture for 30-60 minutes.
04 -
Add cucumber and avocado to the mixture. Optional: strain excess juice.
05 -
Serve with chips or tostadas.
# Notes:
01 -
Can use serrano pepper for more heat.
02 -
White fish can substitute for shrimp.
03 -
Cook seafood first for food safety.