Description
This healthy shrimp ceviche is a colorful, beautiful way to enjoy seafood for dinner. Packed with flavor and low-calorie ingredients, this dish will become a go-to weeknight meal in no time at all!
Ingredients
Scale
- 1 pound large or extra large shrimp, peeled and deveined
- 3/4 cup fresh squeezed lime juice, 6 to 7 limes
- 1/4 cup fresh squeezed lemon juice, 1 to 2 lemons
- 1/4 medium red onion, finely minced
- 1 cup diced cucumber
- 2 chile peppers like serrano or jalapeño, deseeded and minced
- 2 tablespoons chopped cilantro
- 1 medium avocado, diced
Instructions
- Fill a pot 2 quarts (8 cups) of water and add 2 tablespoons salt. This makes up a poaching liquid and helps to season the shrimp.
- Bring the water to a boil, add the shrimp, and then immediately take the pot off of the heat. Leave the shrimp in the poaching liquid until just cooked through, 2 to 3 minutes. You can tell when the shrimp is cooked when it’s firm and opaque throughout.
- Note, if you have fresh caught shrimp, you can skip the poaching step, see our tips in the notes below and in the article above.
- Remove the shrimp from the poaching liquid and spread out on a cutting board to cool. When the shrimp are cool enough to handle, remove the tails (if there are any) and chop into bite-size pieces.
- Optional: To tone down the raw flavor of the onion, de-flame them by adding the chopped onion to a small bowl and cover with water. Set aside for 30 seconds or so, and then drain.
- Add the cucumber, onion, minced chile peppers, and cilantro, and chopped shrimp to a non-reactive bowl (glass, stainless steel, and ceramic bowls are perfect).
- Pour over the citrus juices and a pinch of salt. Toss well, and then press the shrimp down into the liquid as much as possible. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- Just before serving, stir in the avocado. Taste, and then season with salt if you feel it is necessary.
- Category: Shrimp
- Method: Easy
- Cuisine: American
Keywords: Breakfast Recipes