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(Almost) No Cooking Required Shrimp Ceviche
adapted from The Kitchn
Ingredients
1 pound peeled and deveined raw medium shrimp
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
2 medium tomatoes, seeded and chopped
1/2 small red onion, finely chopped
1/2 cup cucumber, diced
1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
1/4-1/2 cup chopped fresh cilantro leaves and tender stems
1/2 teaspoon kosher salt
1 medium avocado
Tortilla chips, for serving (optional)
Preparation
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, cucumber, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips.
adapted from The Kitchn
Ingredients
1 pound peeled and deveined raw medium shrimp
1/4 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
2 medium tomatoes, seeded and chopped
1/2 small red onion, finely chopped
1/2 cup cucumber, diced
1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
1/4-1/2 cup chopped fresh cilantro leaves and tender stems
1/2 teaspoon kosher salt
1 medium avocado
Tortilla chips, for serving (optional)
Preparation
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, cucumber, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips.
