Shrimp Ceviche

I made the following recipe for our annual Holiday Party where our menu highlighted Floribbean cuisine. Seafood is definitely evident in Floribbean foods and shrimp needed to be included in my menu. I love how easy ceviche is to make and how refreshing it is to eat without being heavy. This was a great recipe that helps me forget about the harsh Chicago winters!

Shrimp Ceviche
served with tortilla chips
recipe adapted from

1 pound medium-small raw shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1-2 jalapenoes, ribs and seeds removed, minced
1 cup chopped fresh cilantro
1 cucumber, peeled finely diced
2-3 roma tomatoes, finely diced
1-2 avocadoes, finely diced

In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

Mix in the chopped red onion, jalapenoes & tomatoes. Refrigerate an additional half hour.

Right before serving, add the cilantro, cucumber & avocado. Toss to combine and serve as is, with chips or on top of tostadas.

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