Description
A vibrant and refreshing Shrimp Ceviche, ‘cooked’ in tangy citrus juice, mixed with fresh vegetables for a perfect appetizer or light meal.
Ingredients
- 1 to 1 1/4 lb peeled, deveined shrimp
- 1 small red onion, thinly sliced or finely diced
- 1/2–1 cup fresh cilantro, roughly chopped
- 2–3 serrano peppers, seeds removed if desired
- 1 English cucumber, diced
- 1/2 to 3/4 cup fresh lime juice (about 4–6 limes)
- 2–4 tablespoons fresh lemon juice (about 1 medium lemon)
- 1/2 teaspoon dried oregano
- Salt to taste (start with 1 teaspoon)
- Freshly ground black pepper to taste
- 1–2 ripe avocados, diced (optional, for serving)
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Instructions
- 1. Rinse and pat the shrimp dry. Slice each shrimp lengthwise into two thin pieces and chop into 3–4 bite-sized chunks.
- 2. In a food processor, combine lime juice, lemon juice, and one serrano pepper. Blend until smooth.
- 3. In a non-reactive bowl, combine shrimp, citrus-serrano blend, red onion, cilantro, diced serrano, cucumber, oregano, salt, and pepper. Mix gently.
- 4. Cover and chill in the refrigerator for at least 1 hour, allowing the acid to ‘cook’ the shrimp.
- 5. Fold in diced avocado just before serving and adjust seasoning with salt and pepper to taste.
- 6. Serve chilled in shallow bowls, on tostadas, or with tortilla chips.