Shrimp Ceviche

Shrimp Ceviche


A Mexican inspired shrimp dip

2-3 lbs. peeled and deveined shrimp

2 large tomatoes, diced

1 red onion, diced

2 large cucumbers, diced

1 bunch cilantro, chopped

1 serrano or jalapeno pepper, diced

juice of 8 limes

juice of 8 lemons

juice of 2 oranges (less sweet is better for this)

2 large avocados, diced


Blanche shrimp in boiling water about 5 minutes, then shock in iced cold water. Strain. (if you are using precooked shrimp, you can skip with step.) 

Cut shrimp into 1 inch pieces. Place in a large, non metal bowl. 

Add citrus juices. 

Let marinade in the refrigerator for 2 hours. 

Add red onion, tomatoes, pepper, and cilantro. 

Return to refrigerator for 2 more hours. 

Stir in avocado before serving. 

Serve with tortilla chips. 

Serves 8.



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