Shrimp Ceviche
Recipe GLPR2643a82f104349
A refreshing South American-style ceviche featuring tender shrimp cured in fresh lime juice and combined with crisp vegetables, vibrant salsa, and creamy avocado. Served chilled over crisp lettuce with tortilla chips for a light yet satisfying main course.
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Ingredients
1 pound small peeled and deveined shrimp
1/3 cup fresh lime juice
Salt to taste
1 small cucumber, peeled, seeded and chopped
1 cup salsa
1 ripe avocado, diced
1 small jalapeño pepper, seeded and thinly sliced
4 crisp lettuce leaves
1 as needed Tortilla chips or corn tortillas for serving
Directions
Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque, stirring occasionally. The internal temperature should reach 145°F. Drain and rinse with cold water to stop the cooking. Allow the shrimp to cool completely.
Place the cooled shrimp in a mixing bowl and pour the lime juice over them. Add salt to taste and stir gently to coat evenly. Cover and refrigerate for at least 15 minutes to allow the shrimp to absorb the lime flavor.
While the shrimp marinates, prepare the vegetables. Peel and seed the cucumber, then chop it into bite-sized pieces. Seed the jalapeño pepper and slice it thinly. Dice the avocado into cubes.
Remove the shrimp mixture from the refrigerator and fold in the diced cucumber, salsa, sliced jalapeño, and diced avocado. Stir gently to combine all ingredients without breaking up the avocado. Taste and adjust seasoning with salt as needed.
Arrange the crisp lettuce leaves on a serving platter or individual plates. Spoon the shrimp ceviche mixture evenly over the lettuce.
Serve immediately with tortilla chips or corn tortillas on the side for scooping.
