Shrimp Ceviche

March 31, 2013

This is a perfect side dish for your Cino de Mayo party. If you find the ceviche a little too acidic , drain out some of the juices after marinating, add  more avocado or olive oil.


    • 1 pound medium-small 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 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


1. In a large pot, bring to a boil 4 quarts of water, salted with 2 -Tbsp salts. 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. 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 an   hour.

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

4. Right before serving, add the cilantro, cucumber, and avocado. Serve with chips.



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