This is one of my go-to starters when entertaining. It is very simple to prepare, delicious and healthy. Shrimp ceviche is a nice, light appetizer when you are making lots of food, which I must confess, I often do. I apparently seem to have a strange fear I will not have enough whenever I have guests over and then go to the opposite extreme of having way too much. Oh well, it usually makes for great leftovers and I always have lots of take-away containers ready at the end of the night!
As I mentioned, shrimp ceviche is very simple to prepare. However, it is one of those dishes everyone raves about and therefore makes you feel like you’ve done good. I usually prepare it early in the day to let the flavors marry and hold off on cutting open and adding the avocado until just before the guests arrive. I serve it with tortilla chips. Tostitos Scoops are actually great because they hold onto the ceviche in nice bite-sized servings. Try this out the next time you have people over. I guarantee they will love it!
- 1 lb cooked, peeled and deveined shrimp, ends pulled off and coarsely chopped
- 4 sprigs of cilantro, leaves pulled off and diced
- 6-8 campari tomatoes, cut in half, seeded and diced
- ½ red onion, diced
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- ¼ tsp cayenne pepper or hot sauce, optional
- ⅛ tsp ground cumin, optional
- kosher salt, to taste
- 1 ripe avocado, halved, scooped out of skin and coarsely chopped
- 1 lime, half to juice avocado and other half sliced for garnish
- Combine all ingredients except avocado and additional lime in a bowl or tupperware container and mix together
- Refrigerate for at least 2 hours and up to 6 to allow flavors to marry
- Just before serving, cut open, remove pit, scoop avocado out of its skin and chop it up
- Squeeze ½ of lime over avocado and add some kosher salt to it directly before mixing it in with the rest of the ingredients
- Taste and adjust any seasonings (salt, cayenne pepper, cumin, salt), as needed
- Serve with your favorite tortilla chips and enjoy!