Simple Shrimp & Avocado Ceviche
Servings: 6 servings
Calories: 144kcal
Ingredients
- Kosher or fine sea salt
- 1 pound large shrimp, peeled and deveined
- ¼ medium red onion - finely minced
- 1 cup diced cucumber
- 2 serrano or jalapeño peppers - seeded and minced
- 2 tablespoons cilantro, chopped
- ¾ cup fresh lime juice - (6-7 limes)
- ¼ cup fresh lemon juice - (1-2 lemons)
- 1 medium avocado - diced
- Tortilla chips of choice - for serving
Instructions
- Make your poaching liquid by filling a large pot with 8 cups water and 2 tablespoons salt. Bring water to a boil and add shrimp. Immediately take the pot off the heat. Leave shrimp in poaching liquid until just cooked through, about 2-3 minutes. Shrimp are cooked when firm and opaque throughout.
- Remove shrimp from poaching liquid and spread onto a cutting board to cool. When shrimp are cool enough to handle, remove tails (if there are any) and chop into bite-size pieces.
- Add onion, cucumber, peppers, cilantro, and chopped shrimp to a non-reactive bowl (such as glass, stainless steel, or ceramic). Pour in citrus juices and ½ teaspoon salt. Toss well, then press shrimp down into liquid as much as possible. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Just before serving, stir in the avocado. Taste and season with additional salt, if needed. Serve with tortilla chips.
Nutrition
Calories: 144kcal | Carbohydrates: 7g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 591mg | Potassium: 312mg | Fiber: 3g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 21mg | Calcium: 121mg | Iron: 2mg