Shrimp Ceviche de Camarón (Printable Version)
# What You'll Need:
→ Seafood
01 -
1 1/4 lbs medium shrimp, peeled, deveined and tails removed
→ Citrus
02 -
1/3 cup fresh lime juice
03 -
1/3 cup fresh lemon juice
→ Vegetables
04 -
2 medium roma tomatoes, diced (1 cup)
05 -
3/4 cup chopped red onion
06 -
1/2 cup chopped cilantro
07 -
1 medium jalapeño pepper, seeded if preferred for less heat, diced
08 -
1/2 medium cucumber, peeled and diced (about 1 cup)
09 -
1 medium avocado, diced
→ Seasonings
10 -
Salt and pepper, to taste
# How to Make It:
01 -
Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water and set aside.
02 -
Add shrimp to boiling water and cook just until pink and opaque, about 1 minute.
03 -
Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).
04 -
In a medium non-reactive bowl combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, and jalapeño pepper. Season with salt and pepper to taste.
05 -
Transfer to refrigerator and let rest 30 minutes to 1 hour to allow flavors to meld.
06 -
Just before serving, gently fold in cucumber and avocado. If desired, strain off some of the excess juice. Serve with tortilla chips or over tostada shells.
# Handy Tips:
01 -
A serrano pepper can be used for a spicier option, or add 1 Tbsp Mexican hot sauce such as Tapatio, Valentina or Cholula.
02 -
Lean white fish such as cod, tilapia, mahi mahi, snapper, bass, or halibut can be substituted for shrimp. For safety, cut into chunks and cook thoroughly before using.