Easy Shrimp Ceviche with Avocado
A simple shrimp ceviche for beginners that is made with poached shrimp instead of raw and finished with tomato, avocado, and cilantro.
Serves4 to 6
Prep15 minutes to 20 minutes
Cook2 minutes to 3 minutes
When the heat of summer sets 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.
Is Ceviche Safe to Eat?
Traditional ceviche
How to Prepare the Shrimp
For this beginner’s ceviche, we’re going 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.
Easy Shrimp Ceviche
A simple shrimp ceviche for beginners that is made with poached shrimp instead of raw and finished with tomato, avocado, and cilantro.
Prep time 15 minutes to 20 minutes
Cook time 2 minutes to 3 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1 pound
peeled and deveined raw medium shrimp
- 1/4 cup
freshly squeezed lemon juice (from 2 lemons)
- 1/4 cup
freshly squeezed lime juice (from 2 to 3 limes)
- 2
medium tomatoes, seeded and chopped
- 1/2
small red onion, finely chopped
- 1
medium jalapeño, seeded and finely chopped (about 3 tablespoons)
- 1/2 cup
chopped fresh cilantro leaves and tender stems
- 1/2 teaspoon
kosher salt
- 1
medium avocado
Tortilla chips, for serving (optional)
Instructions
Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the 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.
Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.