Easy Shrimp Ceviche Citrus (Printable Version)
Chilled shrimp, tomatoes, and citrus juices combine with avocado and cilantro for a vibrant, lively dish.
# Ingredients:
→ Seafood
01 -
1 kilogram peeled and deveined raw medium shrimp, thawed if frozen
→ Acids
02 -
60 milliliters freshly squeezed lemon juice
03 -
60 milliliters freshly squeezed lime juice
→ Produce
04 -
2 medium tomatoes, seeded and finely chopped
05 -
1/2 small red onion, finely chopped
06 -
1 medium jalapeño, seeded and finely chopped
07 -
1/2 cup (about 15 grams) chopped fresh cilantro leaves and tender stems
08 -
1 medium avocado, diced
→ Seasonings
09 -
1/2 teaspoon kosher salt
→ For serving (optional)
10 -
Tostadas or tortilla chips
# Steps:
01 -
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until opaque and just cooked through, 2 to 3 minutes. Drain and allow to cool until comfortable to handle, about 10 minutes.
02 -
Chop the cooled shrimp into 1.5 centimeter pieces and transfer to a large bowl. Add lemon juice, lime juice, chopped tomatoes, red onion, jalapeño, cilantro, and kosher salt. Gently toss until evenly combined.
03 -
Cover the bowl and refrigerate for a minimum of 1 hour and up to 4 hours for optimal flavor development.
04 -
Just before serving, dice the avocado and fold gently into the shrimp mixture. Serve immediately with tostadas or tortilla chips if desired.
# Notes:
01 -
Leftovers should be stored in an airtight container in the refrigerator and consumed within 1 day for optimal freshness.