Foodie Friday: Shrimp Ceviche
Author: Jackie Ourman
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 6
- 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 jalapeƱo, 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!
Cook time is chill time in this recipe
Recipe by Jackie Ourman at https://jackieourman.com/foodie-friday-shrimp-ceviche/
3.1.09