Nothing says summer like a little Shrimp Ceviche 💙 Ok, I know that the lime juice cooks the fish when making ceviche, but for food safety purposes I like to poach my shrimp first to ensure any bacteria is killed off. Nobody wants to give themselves food poisoning 😅 You can also use precooked shrimp to make it even easier. This recipe can make a super easy, simple app that is perfect for a summer potluck or BBQ or even a light lunch. Plus it’s super healthy!
Shrimp Ceviche
Servings 6
Ingredients
- 1 lb raw shrimp peeled and deveined
- Kosher salt
- 5 limes juiced
- 1/2 red onion minced
- 1/2 jalapeno minced
- 2-3 small tomatoes chopped
- 3 tbsp cilantro chopped
- 1 avocado sliced
- Tortilla chips to serve
Instructions
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In a medium sized pot, bring 3 quarts of water and 2 tsp salt to a boil. Once boiling, add the shrimp and turn off the heat. Cook for about 3 minutes or until the shrimp turn pink. Drain and rinse the shrimp with cold water to stop the cooking process.
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Chop the shrimp and add to a medium sized bowl. Squeeze in the juice of 5 limes and add another generous pinch of salt. Refrigerate while you prep your veggies.
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Add in the chopped red onion, jalapeño, tomatoes and cilantro. Refrigerate for another 20 minutes and season to taste. Serve with fresh avocado to top and tortilla chips! Makes about 6 servings.
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