1poundraw large shrimp,peeled, deveined and tails removed
1cupfreshly squeezed lime juice
1cuppeeled, diced English cucumber
1cupdiced tomatoes
1cupchopped red onion
1large jalapeño pepper, minced
½cup chopped fresh cilantro
1teaspoonkosher salt
½teaspoonground black pepper
1large avocado
Instructions
Chop shrimp into similar sized pieces and place in bowl. Pour in lime juice. Make sure all of the shrimp is covered with juice. Cover bowl and place in refrigerator for 2-3 hours. The shrimp will turn opaque and pink in color.
1 pound raw large shrimp,, 1 cup freshly squeezed lime juice
Add cucumber, tomatoes, onion, jalapeño, cilantro, salt and pepper to bowl with shrimp and juice. Stir to combine and adjust seasoning if needed. Return to refrigerator for at least 20 minutes and up to one hour.
1 cup peeled, diced English cucumber, 1 cup diced tomatoes, 1 cup chopped red onion, 1 large jalapeño pepper, minced, ½ cup chopped fresh cilantro, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Dice avocado and stir into ceviche just before serving with tortilla chips.
1 large avocado
Notes
Fresh or frozen shrimp that has been defrosted in any size from medium to extra large all work in this recipe. Similar to sushi-grade fish, always buy your ceviche shrimp or fish from a trusted source.
Use this juicer to make quick work of juicing 1 cup of fresh lime juice. I like to buy the bags of limes at the store when I need a larger quantity of juice. They are usually smaller, but the average cost for a bag is almost always less expensive than buying the same quantity of limes individually.
Chop the shrimp and other veggies into similarly sized pieces so the ceviche is easier to scoop up with a chip.
Leftover ceviche does not keep well. The shrimp start to turn a gray color and toughens up after extended time in the acidic lime juice. Try to make only as much as you'll eat in one sitting.