Name: Shrimp Ceviche
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon salt; 1 pound medium-small shrimp, peeled and deveined; 3/4 cup lime juice (juice from 4-6 limes); 3/4 cup lemon juice (juice from 2-3 lemons); 1 cup finely chopped red onion; 1 serrano chile, ribs and seeds removed, minced; 1 cup chopped cilantro; 1 cucumber, peeled diced into 1/2-inch pieces; 1 avocado, peeled, seed removed, cut into 1/2-inch chunks; Tortilla chips, for serving

Shrimp Ceviche

Shrimp ceviche—with lightly boiled shrimp—makes a great addition to a summer meal outside.

1 hr 40 min total 30 min prep 10 min cook 6 233 cal

Instructions

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1 In a large pot, bring 2 quarts of water to a boil, salted with 1 tablespoon of salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place the shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado. Serve chilled with tortilla chips.