Ceviche

Ceviche

from cookingclassy.com
Appetizer
51 min
6 servings
174 kcal / serving

Easy Shrimp Ceviche (Ceviche de Camarón)! It's bursting with flavor and perfectly refreshing. Serve it as a chip dip or as a main entree over crispy tostada shells.

Ingredients

  • 1 ¼ lbmedium shrimp, (peeled, deveined and tails removed)
  • ⅓ cupfresh lime juice
  • ⅓ cupfresh lemon juice
  • 2 mediumroma tomatoes, (diced (1 cup))
  • ¾ cupchopped red onion
  • ½ cupchopped cilantro
  • 1 mediumjalapeno pepper,* (seeded if preferred for less heat, diced)
  • salt and pepper, (to taste)
  • ½ mediumcucumber, (peeled and diced (about 1 cup))
  • 1 mediumavocado, (diced)

Directions

  1. 1

    Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.

  2. 2

    Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.

  3. 3

    Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).

  4. 4

    In a non-reactive bowl (stainless or glass) combine shrimp, lime juice, lemon juice, tomatoes, onion, and cilantro. Salt and pepper to taste.

  5. 5

    Refrigerator 30 minutes to 1 hour.

  6. 6

    Toss in cucumber and avocado and serve (if desired you can strain off some of the juices). Delicious with tortilla chips or over tostada shells.