Shrimp Ceviche
Briefly poached shrimp marinated in lime juice with tomato, cucumber, red onion, jalapeno, cilantro and avocado. Bright, cool and ready in 45 minutes. Serves 6.
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Ceviche is seafood "cooked" in citrus juice, popular all along the Mexican and Latin American coasts. Lime juice alone does not kill bacteria, so this version poaches the shrimp for a minute first, then marinates them in lime for flavor.
Serve it with tortilla chips or tostadas as an appetizer.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 3/4 cup fresh lime juice (about 6 limes)
- 2 Roma tomatoes, seeded and diced
- 1/2 English cucumber, diced
- 1/2 red onion, finely diced
- 1 jalapeno, seeded and minced
- 1/2 cup chopped cilantro
- 1 avocado, diced
- 1 teaspoon salt
- Tortilla chips or tostadas, for serving
Instructions
- Poach. Drop the shrimp into boiling salted water for 1 minute, just until pink, then into ice water. Drain and chop into bite-size pieces.
- Marinate. Toss the shrimp with the lime juice and salt and refrigerate 20 minutes.
- Mix. Fold in the tomatoes, cucumber, onion, jalapeno and cilantro. Add the avocado just before serving.
- Serve. Serve cold with tortilla chips or tostadas.
Tips
- Rinse the diced red onion to soften its bite.
- Ceviche is best within a few hours of making.
Questions about this recipe
- Does lime juice cook shrimp?
- It changes the texture but does not kill bacteria, so we poach the shrimp first.
- Can I make ceviche ahead?
- Up to 4 hours; add the avocado just before serving.
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