Easy Shrimp Ceviche
Easy Shrimp Ceviche is a refreshing appetizer made with poached shrimp, lime juice, lemon juice, and avocado. Perfectly light and delicious.
Equipment
- Pot
- cutting board
- non-reactive bowl
Ingredients
- 1 pound large or extra large shrimp, peeled and deveined
- ¾ cup freshly squeezed lime juice about 6 to 7 limes
- ¼ cup freshly squeezed lemon juice about 1 to 2 lemons
- ¼ medium red onion, finely minced
- 1 cup diced cucumber
- 2 chile peppers (like Fresno, serrano, or jalapeño), deseeded and minced
- 2 tablespoons chopped cilantro
- 1 medium avocado, diced
- 2 tablespoons salt for poaching water
Instructions
- Fill a pot with 2 quarts (8 cups) of water and add 2 tablespoons salt.
- Bring the water to a boil, add the shrimp, and then immediately remove the pot from the heat.
- Leave the shrimp in the poaching liquid until just cooked through, about 2 to 3 minutes.
- Remove the shrimp from the poaching liquid and spread them out on a cutting board to cool. Chop them into bite-size pieces.
- Add the cucumber, onion, minced chile peppers, cilantro, and chopped shrimp to a non-reactive bowl.
- Pour over the citrus juices and a pinch of salt. Toss well and press the shrimp down into the liquid. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- Just before serving, stir in the avocado. Taste and season with additional salt if necessary.
Notes
If using raw shrimp, you can skip the poaching step by covering the shrimp with citrus juice and refrigerating until cooked through. Use pre-cooked shrimp for convenience, but poaching ensures optimal flavor.
Nutrition
Serving: 1recipeCalories: 121kcalCarbohydrates: 7.3gProtein: 16.2gFat: 4gSaturated Fat: 0.6gCholesterol: 121.6mgSodium: 287.8mgFiber: 2gSugar: 1.9g
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