Shrimp Ceviche

"Nothin says summer to me like ceviche, a mojito, and bare feet on the patio...Perfect to make ahead or enjoy the time needed for refrigeration with a walk or a head start on that mojito :-)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Boil shrimp in salted water 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
  • Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
  • Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
  • Right before serving, add the cilantro, cucumber, and avocado.
  • Using lettuce leaves as a garnish, serve with chips or wratpped in warm tortillas.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was great. I mixed it up this morning for a brunch at my mom's house. 18 people gobbled up every last bite. We served it with a green chili egg bake, and all the fixings. All the aunts were asking for the recipe. Thanks VNess, I really liked it. Made it just like the recipe said and didn't change a thing. Simple, great fresh taste.
     
Advertisement

RECIPE SUBMITTED BY

I'm a bit of health nut, I must admit, but have an incurable sweet-tooth. I spend much of my free time outside, running, yoga-ing, biking, reading, and enjoying music. I love to cook and am always looking for something new, healthy, and gluten free to try.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes