Easy Shrimp Ceviche with Avocado

With the heat of summer officially settling in, I just want to eat meals that will cool me down. My relationship with soups, stews, and basically anything that comes out of the oven is on hold for these next few months.

Needless to say, this shrimp ceviche is on heavy rotation. It’s bright and fresh; full of zesty lime, buttery avocado, and juicy tomatoes; and finished with a kick of jalapeño. Serve it as a snack, lunch, or light dinner. Whichever way you choose, be sure to have tortilla chips nearby for scooping.

Classic ceviche is made by marinating raw seafood in citrus juice. The acid from the citrus juice changes the protein structure of the seafood and basically “cooks” it without the need for heat.

Because this method might not completely kill any lingering bacteria, it’s crucial to use the freshest seafood when making ceviche. For a beginner’s ceviche, it’s OK to cheat a little. Here, instead of relying on citrus juice to cook the shrimp, we’re poaching the shrimp quickly in hot water, then marinating it in lime and lemon juice. This means you don’t have to worry as much about obtaining the freshest shrimp possible, which can be a challenge depending on where you live and what’s easily accessible.