I’ve been bringing shrimp ceviche to summer parties / BBQs for years now! Why? Because it’s light, easy to make, and delicious!
It’s the perfect meal if you’re bikini-clad…
Shrimp ceviche is full of water-filled veggies (cucumber & avocado), so it fills you up without making you feel bloated.
( Tip—leave out the onions if you want to avoid onion breathe 🙊😉 )
Here’s the quick & easy recipe:
+ 2 lbs cooked medium shrimp
+ 2 tbsp salt
+ 3/4 cup lime juice (3-6 limes)
+ 3/4 cup lemon juice (3-6 lemons)
+ 1 cup finely chopped red onion
+ 1 serrano pepper, ribs & seeds removed (b/c they’re extremely SPICY!!!), minced
( Quick, little tip… I use gloves when working with the serrano pepper because the spice stays on your fingers even after you’ve washed your hands a few times, and I’ve DEFINITELY burned my eyes because of it. )
+ 1 cup chopped cilantro
+ 1 cucumber, diced into 1/2-inch pieced
+ 1 avocado, peeled, seed removed, cut into 1/2-inch chunks
+ Place cooked shrimp in glass or ceramic bowl and mix in lime & lemon juice. Cover & refrigerate for a half hour.
+ Mix in chopped red onion & serrano pepper. Refrigerate an additional half hour.
+ Right before serving ( mmmmm ), add the cilantro, cucumber, & avocado!
ENJOY! : )
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