Shrimp Ceviche
Aug 04, 2024 01:05 AM
Make this easy Shrimp Ceviche recipe a light summer dinner, appetizer, or side dish—however you serve it, it’s guaranteed to be a hit thanks to its bright, fresh flavor. You can cook the shrimp or leave them raw, it’s up to you!
Why You’ll Love This Mexican Shrimp Ceviche Recipe
No Raw Shrimp. Or: yes raw shrimp if you want raw shrimp! But if you’re squeamish at the thought or worry about the safety, you can do what I usually do and give the shrimp a quick boil to cook them through.
Authentic Flavor. So we might not be using raw shrimp, but the bright, zippy lime flavor is still there to perk things up and make your ceviche delish. Avocado, jalapeños, and cilantro deliver lots of Mexican flair.
Lots of Serving Options. Dip tortilla chips into it, serve it on tortillas or tostadas, eat it with a spoon as a side dish, or serve it in fancy little cups for an elegant appetizer for a summer soiree.
Easy to Make. Aside from the (optional) boiling, this shrimp ceviche recipe is just a matter of tossing everything together and waiting for the flavors to meld. As the song goes, the waiting is the hardest part!
Ingredients:
- 1 pound peeled and deveined shrimp thawed if frozen (16/20 or 21/25 count)
- 1 large avocado diced
- 1 (10-ounce) container cherry tomatoes quartered (about 1 1/2 cups)
- 3 green onions thinly sliced (about 1/3 cup)
- 1 jalapeno seeded and minced, optional
- 2 limes juiced (about 1/4 cup)
- ½ cup cilantro chopped
- ¾ teaspoon kosher salt plus more for cooking shrimp
- Tortilla chips for serving
Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
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