Name: Shrimp Ceviche
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1 tablespoon salt -; 1 pound medium-small shrimp, peeled and deveined -; 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 serrano chile, ribs and seeds removed, minced -; 1 cup chopped cilantro -; 1 cucumber, peeled diced into 1/2-inch pieces -; 1 avocado, peeled, seed removed, cut into 1/2-inch chunks -; Tortilla chips, for serving -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp Ceviche

1. 1 tablespoon salt -

2. 1 pound medium-small shrimp, peeled and deveined -

3. 3/4 cup lime juice (juice from 4-6 limes) -

4. 3/4 cup lemon juice (juice from 2-3 lemons) -

5. 1 cup finely chopped red onion -

6. 1 serrano chile, ribs and seeds removed, minced -

7. 1 cup chopped cilantro -

8. 1 cucumber, peeled diced into 1/2-inch pieces -

9. 1 avocado, peeled, seed removed, cut into 1/2-inch chunks -

10. Tortilla chips, for serving -

How to cook deliciously - Shrimp Ceviche

1. Stage

Boil the shrimp: In a large pot, bring 2 quarts of water to a boil, salted with 1 tablespoon of 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.

2. Stage

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

3. Stage

Mix in the onion and chile: Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

4. Stage

Add the remaining mix-ins: Right before serving, add the cilantro, cucumber, and avocado. Serve chilled with tortilla chips.