Quick And Easy Shrimp Ceviche Recipe-Step by Step Guide:- As you might expect, this shrimp ceviche is very popular. It’s bright and fresh, with juicy tomatoes, buttery avocado, and zingy lime. A jalapeño gives it a kick at the end. You can eat it for lunch, dinner, or a snack. No matter what you decide, make sure you have tortilla chips on hand to use as scoops.
Quick And Easy Shrimp Ceviche Recipe-Step by Step Guide
How to Prepare the Shrimp
When it comes to this simple ceviche, we are going to cheat a little bit. As an alternative to cooking the shrimp in citrus juice, we are poaching them in boiling water for a short period of time and then allowing them to continue to sit in lime and lemon juice.
Because of this, you won’t have to worry as much about acquiring the freshest shrimp, which might be challenging depending on where you live and what is readily available to you.
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
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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.
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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.
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Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired.
Is Ceviche Safe to Eat?
By marinating raw seafood in citrus juice, the traditional method of making ceviche is accomplished. Because of the acid that is found in citrus juice, the protein structure of the seafood is altered, and it is essentially “cooked” without the need for heat.
For the purpose of producing ceviche, it is essential to use the most recent fish available because this procedure may not totally eliminate any bacteria that may still be present.
