Mouthwatering Seafood Recipes to Make This Summer

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Shrimp Ceviche

Shrimp ceviche is a refreshing and vibrant dish, perfect for warm weather. Tender shrimp are "cooked" in fresh lime and lemon juices, then mixed with diced tomatoes, cucumber, red onion, jalapeño, avocado, and cilantro. Lightly seasoned and drizzled with olive oil, this ceviche is served chilled with tortilla chips or tostadas, making it a delightful appetizer!

Ingredients (for 4-6 servings):

• 1½ lb shrimp, peeled, deveined, and chopped into bite-sized pieces
• 1 cup fresh lime juice (about 8-10 limes)
• 1 cup fresh lemon juice (about 6-8 lemons)
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1 small red onion, finely diced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 avocado, diced
• ½ cup chopped fresh cilantro
• 2 tbsp olive oil
• Salt and black pepper to taste
• Tortilla chips or tostadas, for serving

Instructions:

1. Place the chopped shrimp in a large glass or ceramic bowl. Pour the lime and lemon juices over the shrimp, ensuring they are fully submerged. Cover the bowl and refrigerate for about 30 min. to 1 hour, or until the shrimp are opaque and fully "cooked" by the citrus juices.
2. Once the shrimp are "cooked," drain them, reserving a small amount of the citrus juice.
3. In a large mixing bowl, combine the drained shrimp, diced tomatoes, cucumber, red onion, and jalapeño (if using). Gently fold in the diced avocado and chopped cilantro.
4. Drizzle the olive oil over the ceviche mixture and season with salt and black pepper to taste. If desired, add a splash of the reserved citrus juice for extra flavor.
5. Cover and refrigerate the ceviche for an additional 15-20 min. to allow the flavors to meld together.
6. Serve the shrimp ceviche chilled with tortilla chips or tostadas on the side, and enjoy!