Ingredients
Scale
- 1 pound large cooked shrimp
- 2–3 limes
- 1 small jalapeño
- 3/4 cup finely diced red onion
- 1 pound roma tomatoes
- 1 large english cucumber
- 1 bunch cilantro
- 2 large garlic cloves
- 2 large hass avocados
- salt & pepper to taste
Instructions
- Char the jalapeño over a gas flame or under a broiler until blackened, then set aside to cool.
- Dice the shrimp into bite-sized pieces and place in a mixing bowl.
- Zest and juice the limes adding zest and juice from half to the shrimp mixture; reserve the rest for avocado later.
- Peel, deseed, and dice the cucumber, then add to the shrimp mix.
- Dice the tomatoes and jalapeño (removing seeds for less heat) and add to the bowl.
- Finely chop the cilantro, mainly the leaves, and mix into the bowl.
- Peel and dice the onion, and crush the garlic before adding both to the mixture.
- Slice the avocados, remove the pit, cube the flesh without cutting through the skin, then scoop them out and add to the bowl along with reserved lime juice.
- Season with salt and pepper, cover, and refrigerate for about 30 minutes to let flavors meld before serving cold with tortilla chips or on greens.
Notes
Use fresh ingredients for the best flavor.
Allowing the ceviche to chill helps flavors develop and enhances the dish.
Tortilla chips are great for serving with ceviche.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 150mg