This is a very simple recipe and will create enough shrimp ceviche for 2 or as an appetizer for 4. The recipe is conservative on salt, you can add more to taste. Serve with chips or alone.
Ingredients
- cucumber: 1 piece (diced)
- Roma tomatoes: 2 piece (diced)
- medium red onion: 0.5 piece (diced)
- serrano peppers, seeded and deveined: 2 piece
- cilantro: 0.25 cup (chopped)
- medium limes: 6 piece (divided)
- ½ teaspoons salt: 1 piece (divided)
- ground black pepper: 0.5 tsp (to taste)
- raw shrimp: 0.5 pound (peeled and deveined)
- avocado: 1 piece (diced, optional)
Metric Conversion
Stages of cooking
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Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
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Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
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Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
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Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.
