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Simple Shrimp Ceviche with Avocado

A quick and easy ceviche that's refreshing and delicious. It's a great appetizer to enjoy with chips and a Margarita, Paloma or cold beer.

Course Appetizer
Cuisine Latin American, Mexican
Keyword cinco de mayo menu idea, Easy Ceviche, Refreshing Appetizer, shrimp, Shrimp Ceviche, Summer Recipes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 servings
Author The Tiny Fairy

Ingredients

  • 1 lb. raw shrimp, peeled and deveined (60-70 count) purchased mine at Whole Foods
  • 1 ½ teaspoons kosher salt prefer Diamond brand
  • ½ teaspoon ground black pepper
  • 2 limes zested
  • 2 lemons juiced and zested
  • about 1 cup of lime juice, about 10-12 limes enough to cover the shrimp and cook in the acid
  • ½ cup plum or vine ripe tomato, seeded and diced about 1-2 tomatoes, depending on size
  • ½ - 1 jalapeño, seeded and ribs removed, finely diced add according to taste
  • ⅓ hothouse cucumber, quartered and diced
  • ¼ red onion, finely sliced
  • 3-4 Tablespoons fresh cilantro, chopped
  • 1 ripe Hass avocado
  • season avocado with a pinch of kosher salt and black pepper
  • optional: hot sauce, to taste

Instructions

  1. In a non-reactive bowl, combine shrimp, kosher salt, black pepper, zest of two limes and juice and zest of two lemons. Add about 1 cup of lime juice, enough to cover the shrimp. This make take 10-12 limes. Cover with plastic wrap and refrigerate for 45 minutes.

    Note: shrimp should have an opaque color when done "cooking". I used 60-70 count shrimp so I wouldn't need to dice the shrimp. If making white fish or scallops, slice pieces in 1/2 inch slices.

  2. In a separate bowl, combine diced tomatoes, diced jalapeño, diced cucumber, sliced red onion and fresh cilantro.

  3. When the shrimp is ready, add the vegetables and herb and toss to combine. Wrap in plastic wrap and refrigerate for an additional 15 minutes so all the flavors marry.

    Optional: add a pinch of red pepper flakes or a few dashes of hot sauce for an extra kick.

  4. Just before serving, cut Hass avocado in small cubes, season with salt and pepper and combine with ceviche. Transfer to a serving bowl and add as much or as little citrus juice as you like.

  5. Serve with tortilla chips or lettuce cups. Enjoy!

Recipe Notes

GENERAL GUIDE:  Depending on the size and thickness of your seafood, you will need from 30 minutes to 1 hour to properly "cook" the seafood.  The seafood must be covered by citrus juice in order to be "cooked" - exposed seafood will not be cooked and can pose a potential health risk.    After 2 hours, you begin to pickle the seafood.  

Ceviche is safe to eat up to two days.  Discard after two days.