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Home > Recipes > Ceviche Recipes > Shrimp Ceviche

Shrimp Ceviche

Ingredients

  • 2poundsshrimpcooked or raw (I use cooked)
  • 1/2cupred onionthinly sliced
  • 1jalapenoribs and seeds removed, then minced
  • 3/4cupcucumberdiced
  • 1cupRoma tomatoesseeded and diced
  • 3/4cupcilantro leaveschopped
  • 1avocadopeeled, seeded and chopped
  • 1/2cuplime juiceuse 3/4 cup of lime juice if you're using raw shrimp, use 1/2 cup if you're using cooked shrimp
  • 1/4cuplemon juice
  • 1/3cuporange juice
  • salt to taste
  • tortilla chips for serving

Instructions

For cooked shrimp

  • Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro and avocado in a bowl.
  • Pour the lime, lemon and orange juice over the shrimp mixture. Add salt to taste. Gently toss to coat.
  • Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving. Serve chilled with tortilla chips if desired.

For raw shrimp

  • Place the shrimp, 3/4 cup lime juice and lemon juice in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.
  • Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.
  • Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
  • Serve chilled with tortilla chips if desired.

    Recipe courtesy of Dinner at the Zoo
    https://www.dinneratthezoo.com/shrimp-ceviche/#rec...