Shrimp Ceviche is a great summertime recipe. Shrimp is light and refreshing and easy to access today even in the supermarket. All the other ingredients can be purchased at the local farm stand (or at any supermarket).
Some recipes for Shrimp Ceviche do not call for the shrimp to be cooked in any way other than by the acidity of the citrus, however this recipe gets the cooking started by boiled the shrimp for a few minutes.
I like to serve Shrimp Ceviche in a Martini glass as a light appetizer prior to a meal. The tartness of the lemons and limes contrast the sweetness of the red onion and the spiciness of the serrano pepper. The avocado offers a very nice textural contrast to the shrimp and the cilantro offers and cucumbers offer a punch of summer freshness that cannot be described.
This is definitely a keeper recipe!
- 1 pound medium-small shrimp, peeled and deveined
- 2 Tbsp salt
- 3/4 cup lime juice (juice from 4-6 limes)
- 3/4 cup lemon juice (juice from 2-3 lemons)
- 1 cup finely chopped red onion
- 1 serrano chile, ribs and seeds removed, minced
- 1 cup chopped cilantro
- 1 cucumber, peeled diced into 1/2-inch pieces
- 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
- In a large pot, bring 4 quarts of salted water to a boil. Add the shrimp and cook for 1 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.