Shrimp Ceviche

🥄 Ingredients

• 1 pound medium raw shrimp, (peeled and deveined)
• ½ cup lemon juice ((about 2 large lemons))
• ½ cup lime juice ((about 4 limes))
• ½ cup finely chopped red onion
• 1 jalapeño pepper, (seeded and deveined, finely chopped)
• 1 clove garlic, (minced)
• 2 Roma tomatoes, (finely chopped)
• 1 medium cucumber, (peeled and finely chopped)
• ¼ cup cilantro, (finely chopped)
• 1 avocado, (diced)
• Kosher salt, (to taste)
• Freshly ground black pepper, (to taste)
• Tostadas or tortilla chips (for serving)

👨‍🍳 Instructions

1. 1

   Dice the raw shrimp into small bite-size pieces and add them into a large non-reactive bowl. Glass or food-grade plastic bowls are both good options.

2. 2

   Add the lemon juice, lime juice, red onion, garlic, and jalapeño to the bowl and lightly toss together with the shrimp to combine.

3. 3

   Cover and refrigerate for 20 minutes until the shrimp is bright pink and opaque.

4. 4

   Add the tomatoes, cucumber, and cilantro to the bowl. Lightly toss to combine, cover, and refrigerate for an additional 10 minutes.

5. 5

   Add in the avocado, salt, and black pepper. Lightly toss to combine, taste, and add more salt as needed. Serve immediately with tostadas or tortilla chips.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.