thekitchn.com
Easy Shrimp Ceviche
Made with poached shrimp marinated in citrus juice, tomato, avocado, and cilantro, this is the perfect thing to make when it's too hot to cook.
Prep
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Cook
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Total
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Serves
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Instructions
- 01
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
- 02
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add 1/4 cup freshly squeezed lemon juice, 1/4 cup freshly squeezed lime juice, 2 chopped tomatoes, finely chopped red onion, 1 finely chopped medium jalapeño, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
- 03
Just before serving, dice 1 medium avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.
- 04
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Nutrition
per serving · Serves 4
- Calories
- 274
- Protein
- 25.6g
- Carbs
- 20.3g
- Fat
- 11.5g
- Fiber
- 5.2g
- Sugar
- 3.3g
- Sat. fat
- 1.6g
- Sodium
- 425.3mg
- Cholesterol
- 0mg
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