I had a sudden craving for a Simple Shrimp Ceviche today. I know it’s the middle of Fall and it’s freezing, but when I have a craving for something I make it. Here is my twist on a classic Shrimp Ceviche dish, I actually pre-cook my shrimp instead of cooking it in lime juice. I’ve made ceviche before where I let the lime juice cook the shrimp, but I still can’t get past the texture. Also, in the back of my mind I always question if it’s fully cooked with the lime juice. What I did for this simple shrimp ceviche recipe is boil the shrimp whole with shell, cooled five minutes in ice water, peeled shell and then cut in small pieces. You can definitely go the traditional route with the lime juice, but I actually still add it later when mixing the remaining ingredients.
I served my simple shrimp ceviche on a crunchy corn tostada, but you can actually eat it like a dip with corn tortillas. Add a splash of Tapatio if you want a little kick. You can add diced jalapeño also, but I chose not too because my kids would be eating this too.
- 1 pound peeled deveined shrimp
- 1 large avocado
- 2 limes
- 1 cup grape tomatoes
- 1 cucumber
- ⅓ red onion
- ⅓ cilantro
- ½ tbsp. salt
- 1 jalapeno (optional)
- Boil shrimp for 3-4 minutes or until fully cooked. Cool in ice water for 5 minutes. Peel shell and cut up. Cubed avocado. Cube cucumbers. Cut rap tomatoes in half. Dice onions. Dice jalapeño. Roughly chop cilantro. Place all ingredients into large bowl and add lime juice and salt. Gently mix everything. Because the shrimp is fully cooked you can eat right away. Serve on a tostada or tortilla chips.