Fresh Shrimp Ceviche

Simple and Fresh Avocado Shrimp Ceviche

This avocado shrimp ceviche makes a perfect, healthy meal or appetizer!  It is especially perfect when it’s hot out, and you don’t want to turn on the oven! Succulent shrimp, buttery avocados, and lots of other crunchy, fresh flavors, make this an all time favorite in our house!  Ceviche is usually made by “cooking” the shrimp in the citrus acids, but I like to flash boil the shrimp until it is “just” cooked through, before adding the remaining ingredients!

Serves: 6 Servings

Ingredients:

• 1 lb. raw shrimp, peeled and deveined

• 1 large English cucumber, peeled and diced

• ¾ cup tomatoes, deseeded and diced

• 2-3 Jalapeños, seeded and finely chopped

• ½ - ¾ cup small red onion finely diced

• 1 bunch fresh cilantro, finely chopped (use as little or as much as you like)

• Juice of 4-5 Limes

• Juice of 1 Lemon

• 1 Tablespoon red wine Vinegar

• 1 teaspoons fresh pressed garlic

• 1-2 (non-mushy) avocadoes, diced

• Salt to taste

• Optional, cumin to taste

• Fresh tortilla chips or tostadas

Instructions:

1. In a large pot, bring 6 cups of water to a boil. Add the shrimp, and boil for about 3 or 4 minutes (until pink). Strain immediately and rinse with cold water and ice cubes, to stop cooking. Chop the shrimp into small (not shredded) pieces and set aside.

2. In a glass bowl, combine cucumber, tomatoes, jalapeños, red onion, and cilantro. Add in chopped shrimp.

3. Add in lemon juice, lime juice, vinegar, and garlic. Season with salt and just a little shake of cumin (if desired). Fold gently with a large spoon until everything is well combined.

4. Refrigerate until well chilled, stirring occasionally. After the ceviche has been chilled, gently fold in the avocado. Serve with chips or over tostadas!  Enjoy with a fresh squeezed lime margarita!