Appetizers
Shrimp Ceviche
Description
Make this easy Shrimp Ceviche recipe a light summer dinner, appetizer, or side dish—however you serve it, it’s guaranteed to be a hit thanks to its bright, fresh flavor. You can cook the shrimp or leave them raw, it’s up to you!
Ingredients
- 1 pound peeled and deveined shrimp* thawed if frozen (16/20 or 21/25 count)
- 1 large avocado diced
- 1 (10-ounce) container cherry tomatoes quartered (about 1 1/2 cups)
- 3 green onions thinly sliced (about 1/3 cup)
- 1 jalapeno seeded and minced, optional
- 2 limes juiced (about 1/4 cup)
- ½ cup cilantro chopped
- ¾ teaspoon kosher salt plus more for cooking shrimp
- Tortilla chips for serving
Directions
- Bring a large pot of well-salted water to a boil. Meanwhile, prepare an ice bath by filling a large bowl with ice water. Add the shrimp all at once to the boiling water and cook until the shrimp are just pink and curled into a C shape, 1 to 2 minutes. Immediately drain the shrimp and place in the ice bath to cool. Do not overcook!
- After the shrimp have rested a few minutes in the ice bath, drain them, remove the tails if necessary, and chop into 1/4-inch pieces. Pat dry.
- In a large bowl, combine the shrimp, avocado, tomatoes, green onions, jalapeno (if using), lime juice, cilantro, and 3/4 teaspoon salt. Stir well, cover, and refrigerate for at least 20 minutes, until chilled and the flavors are married. Taste and add additional salt if desired. Serve with tortilla chips.
