Shrimp Ceviche: Easy and Flavorful Recipe for Fresh Summer Taste
This Shrimp Ceviche is a refreshing and easy appetizer perfect for summer gatherings.
Equipment
- 2-3 qt. Saucepan
- Colander
Ingredients
- 2 quarts water
- 2 teaspoons kosher salt divided
- 1 pound raw shrimp peeled and deveined, 16 to 20 count size
- 1 cup diced tomatoes seeds removed, ¼" dice
- 1 cup diced cucumber ¼" dice
- ½ cup minced red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon minced serrano pepper or jalapeno, seeds removed
- 1 teaspoon lime zest
- ½ cup lime juice
- ¼ cup lemon juice
- 1 cup diced avocado ½" dice (about 1 large avocado)
Instructions
- In a medium saucepan bring water and 1 ½ teaspoon of salt to a boil. Turn off the heat and add the shrimp. Allow it to cook until opaque, about 2 to 3 minutes. Immediately transfer to a colander and rinse with cold water until cool, about 1 to 2 minutes.
- Chop the cooked shrimp into ½-inch pieces—place in a large non-reactive bowl.
- To the bowl of shrimp, add tomatoes, cucumber, onion, cilantro, serrano pepper, lime zest, lime juice, lemon juice, and ½ teaspoon salt. Stir to combine. Cover and refrigerate for 30 minutes, stirring halfway through.
- Right before serving stir in the diced avocado. Taste and season with more salt as desired.
- Pair shrimp ceviche with chips or on tostadas.
Notes
Recipe Yield: 5 cups. Serving Size: ½ cup. Storing: Place in an airtight container for up to 2 days before serving.
Nutrition
Serving: 1cupCalories: 95kcalCarbohydrates: 5gProtein: 10gFat: 4gSaturated Fat: 1gCholesterol: 114mgSodium: 367mgPotassium: 228mgFiber: 2gSugar: 1gVitamin A: 69IUVitamin C: 13mgCalcium: 85mgIron: 1mg
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