Shrimp Ceviche
A vibrant and refreshing shrimp ceviche that's perfect for summer or any occasion. Quick to prepare, it combines fresh ingredients for a delicious appetizer or light meal.
Ingredients
Main Ingredients
- 1 pound cooked shrimp (medium-sized) Fresh or properly thawed.
- 1/2 medium red onion (diced)
- 1 cup cucumber (seeded and diced)
- 2 medium Roma tomatoes (seeded and diced)
- 1/3 cup cilantro (chopped)
- 1/4 cup lime juice Freshly squeezed for best flavor.
- 1/4 cup lemon juice Freshly squeezed for best flavor.
- 2 tablespoons salsa
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt To taste.
- 1/4 teaspoon black pepper To taste.
- Jalapeno (optional) For added spice.
- Avocado (optional) For garnish or incorporation.
- Tortilla chips or crackers (optional) For dipping.
Instructions
Preparation
- In a large mixing bowl, combine the cooked shrimp with the diced red onion.
- Add the seeded and diced cucumber and tomatoes into the bowl.
- Toss in the chopped cilantro and pour over the lime juice and lemon juice.
- Add salsa, garlic powder, salt, and black pepper to the mix.
- Stir all ingredients together until they are uniformly combined.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
Serve in small bowls or a larger bowl on ice. Add avocado and serve with tortilla chips or crackers. Store leftovers in an airtight container and consume within 1–2 days.