Shrimp Ceviche

Shrimp Ceviche is light, fresh and full of flavor. Poached shrimp marinated with cucumber, avocado, tomatoes, onion, lemon and lime.

Course Appetizer

Cuisine Mexican

Keyword bay shrimp, seafood

Prep Time 5

Cook Time 3

Chill time 1

Total Time 1 8

Servings

Calories 172kcal

Ingredients

12 ounces shrimp peeled and deveined
1/2 cup diced cucumber
1/2 cup diced tomatoes
1/4 cup diced red onion
1 jalapeno
1 avocado
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup cilantro
salt

Instructions

Heat a pot of water to a boil. Turn off heat and add shrimp. Allow to poach in the water 3 - 5 minutes or until the shrimp are opaque. Allow to cool then cut into small pieces.
Combine shrimp and remaining ingredients together in a bowl. Mix well. Cover and refrigerate for at least 1 hour but not more than 24. Season to taste with salt. Serve with chips.

Notes

Ceviche is best served a couple of hours after making it. I don't recommend eating this after 24 hours. The shrimp will "cook" in the lime juice so it will become tough if you wait too long.

If you're feeing a crowd this recipe can easily be doubled.

Nutrition information for estimation purposes only.

Nutrition