Summer Shrimp Ceviche

Name: Summer Shrimp Ceviche
Prep time: 20 min
Cook time: 3 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb raw shrimp, peeled and deveined; Kosher salt; 5 piece limes, juiced; 0.5 piece red onion, minced; 0.5 piece jalapeno, minced; 2.5 piece small tomatoes, chopped; 3 tbsp cilantro, chopped; 1 piece avocado, sliced; Tortilla chips

20 mins prepServes 6

This super easy and healthy Shrimp Ceviche is perfect for a summer potluck, BBQ, or a light lunch. For food safety, the shrimp are lightly poached before being mixed with lime juice and fresh vegetables like red onion, jalapeño, and tomatoes, then topped with avocado and served with tortilla chips.

6 servings

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Instructions

In a medium sized pot, bring 3 quarts of water and 2 tsp salt to a boil. Once boiling, add the shrimp and turn off the heat. Cook for about 3 minutes or until the shrimp turn pink. Drain and rinse the shrimp with cold water to stop the cooking process.

Chop the shrimp and add to a medium sized bowl. Squeeze in the juice of 5 limes and add another generous pinch of salt. Refrigerate while you prep your veggies.

Add in the chopped red onion, jalapeño, tomatoes and cilantro. Refrigerate for another 20 minutes and season to taste. Serve with fresh avocado to top and tortilla chips!

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Summer Shrimp Ceviche

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