I had THE BEST shrimp ceviche ever a few weeks ago when I was in Mexico (more about that HERE)! I always come home from vacations feeling inspired in the kitchen, and this trip was no exception! Give me all the spicy foods!!! =) I especially love shrimp, so obviously this was one of the first dishes I tried to re-create. The shrimp ceviche I had in Mexico had cucumber and no avocado, but I saw lots of recipes with avocado so that’s what I went with. The next day, I added some cucumber and it was delicious too! It’s very forgiving – barely even a recipe at all! Just use whatever you like or have on hand. It’s delicious in butter lettuce or with tortilla chips! You can eat it as your main dish or as a tasty appetizer. So good! I’m sure the shrimp ceviche I had in Mexico didn’t use cooked shrimp. I know, I know. It’s not authentic, but while the shrimp do technically “cook” in the acid of the lime juice, that doesn’t kill all the bacteria. So just to be on the safe side, I used cooked shrimp here. Enjoy!
Shrimp Ceviche
2-3 tbsp finely chopped red onion
juice of 1 lime
1 tsp olive oil
1/8 tsp salt
1/8 tsp black pepper
8 ounces cooked, peeled shrimp, chopped (weight after they are cooked and peeled)
1 medium tomato, diced
1/2 medium hass avocado, diced
1 jalapeno, seeds removed, diced fine
1 tbsp chopped cilantro
1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
3. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste. Serves 2.
*adapted from Skinnytaste
