Shrimp Ceviche
Easy Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty, and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada shell or add to tacos.
Ingredients
- Shrimp, peeled, deveined, and tails off · 1 pound
- Limes, juiced · 6
- Tomato, diced · 1
- Red Onion, minced · 1/2 cup
- Jalapeno, seeded and minced · 1
- Herbie's Red & Green Bell Pepper Flakes · 1 tablespoon
- Avocado, diced · 1
- Cilantro, minced · 1/2 cup
- Salt & Pepper, to taste ·
Instructions
Begin by preparing the shrimp. If they are frozen, place them in a bowl and cover them with warm tap water, allowing them to thaw for about ten minutes. Once pliable, drain them well and give them a gentle squeeze to rid them of excess moisture, then dice them into neat, bite-sized pieces.
Transfer the shrimp to a large bowl and squeeze over the fresh lime juice. If the shrimp are already cooked, a brief fifteen-minute rest will suffice; if they are raw, leave them to marinate for up to two hours, during which the citric acid will quietly and rather magically “cook” them until they turn opaque and blush pink.
While the shrimp take their citrus bath, turn your attention to the vegetables. Dice the tomato, red onion, cilantro and jalapeño, and combine them in a separate bowl with a scattering of Herbie’s Red & Green Bell Pepper Flakes, which add both color and a gentle, fruity warmth.
When the shrimp are ready, fold in the vegetables along with the avocado, stirring with a light hand so as not to crush the delicate pieces. Season with a discreet pinch of salt and a twist of pepper, tasting as you go.
Serve the ceviche well chilled, either with a generous bowl of tortilla chips for scooping or spooned elegantly onto crisp tostadas—simple, refreshing, and perfectly suited to a languid afternoon.
