This Shrimp Ceviche is loaded with fresh and tender shrimp, avocados, limes, and cilantro. A bit of ketchup and Sriracha adds sweetness and zestyness to the dish. It could very well be the tastiest, most refreshing summer appetizer that was ever invented.
- 1/2 cup + 2 TB freshly squeezed lime juice
- 1 lb raw shrimp (41/50 count) peeled and deveined
- 1 small red onion, chopped
- 1/3 cup chopped fresh cilantro
- 2 TB ketchup
- 2 tsp Sriracha
- 2 TB extra virgin olive oil
- 1 cup grape tomatoes, quartered
- 1 cup diced and peeled jicama (cucumber or sweet bell peppers can be subbed)
- 1 semi-firm avocado
- kosher salt to taste
- Fresh lime slices for garnish
- Tortilla chips for serving
- In a medium bowl, combine 1/2 cup fresh lime juice with the red onions. Mix well, cover, and chill at least 1 hour.
- In a large pot, bring well salted water to a boil. Add 2 TB lime juice. Cook shrimp for a few seconds only – just until they start turning opaque. Remove and drain as soon as color begins to turn opaque. Transfer to a plate. Once shrimp is cool enough, cut each shrimp into thirds (bite size.) Set aside until ready to serve.
- To the bowl with red onion/lime mixture, add: cilantro, ketchup, Sriracha, olive oil, tomatoes, jicama, and 1/2 tsp kosher salt. Toss gently to coat, and cover to chill until ready to serve.
- When ready to serve, dice the avocado and sprinkle with fresh lime juice to coat. Toss avocado and shrimp into the red onion mixture. Toss gently to coat well. If needed, add kosher salt to taste. Serve immediately with lime slices and tortilla chips.
*If you’d like to use precooked frozen shrimp, thaw the shrimp and drain fully. Remove tail and slice shrimp into halves or thirds (depending on their size.) Add shrimp in at the end, so it doesn’t get too “overcooked” in the lime juice.
- Category: appetizer, salad