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 ·
- Tostada's or Tortilla Chips · 1 package
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, Herbie's Red & Green Bell Pepper Flakes. If the shrimp are already cooked, a brief fifteen-minute rest will suffice; if they are raw, leave them to marinate for 1 hour-1.5 hours, during which the citric acid will quietly and rather magically “cook” them until they turn opaque and blush pink.
Once the shrimp is finished cooking in the citrus juice, it's time to add your vegetables. Add the tomato, red onion, jalapeño, and cilantro to the bowl with the shrimp, stir all the ingredients to combine. Then add your avocado to the bowl last, mix one more time with salt and pepper, to taste.
Serve the ceviche well chilled, either with a generous bowl of tortilla chips for scooping or spooned onto crisp tostadas.
