Easy Shrimp Ceviche
fromthekitchn.comwww.thekitchn.com/ceviche-recipe-22902965?user_email=31c5543c1734d25c7206f5fd591525d0295bec6fe84ff82f946a34fe970a1e66
Made with poached shrimp marinated in citrus juice, tomato, avocado, and cilantro, this is the perfect thing to make when it's too hot to cook.
Ingredients
Instructions
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add 1/4 cup freshly squeezed lemon juice, 1/4 cup freshly squeezed lime juice, 2 chopped tomatoes, finely chopped red onion, 1 finely chopped medium jalapeño, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
Just before serving, dice 1 medium avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Nutrition
- Calories
- 274 cal
- Carbohydrate Content
- 20.3 g
- Cholesterol Content
- 0 mg
- Fiber Content
- 5.2 g
- Protein Content
- 25.6 g
- Saturated Fat Content
- 1.6 g
- Sodium Content
- 425.3 mg
- Sugar Content
- 3.3 g
- Fat Content
- 11.5 g
- Serving Size
- Serves 4
- Unsaturated Fat Content
- 0.0 g
