Shrimp Ceviche Recipe
- cook TIME 5 mins
- prep TIME 30 mins
- total TIME 35 mins
Ingredients (15)
- 5 oz raw shrimp peeled, deveined, tails off, equals 10 oz whole
- 4 oz tortilla chips
- 4 oz cucumber diced
- 4 oz tomatoes diced
- 1 oz red onion diced
- 0.5 oz jalapeño diced
- 2 oz avocado cubed
- 2 oz yellow onion largely chopped
- 2 cup water
- 1 tsp garlic minced
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 1 tsp Tabasco
- 1 tsp Sriracha
- 1/4 cup coriander chopped
INSTRUCTIONS
Bring a pot of 2 cup water to a boil with 2 oz diced yellow onion.
When the water is boiling, add 5 oz raw shrimp to poach very quickly (for about 1 minute).
Remove the poached shrimps with a mesh sieve or a slotted spoon to drain water. Discard the yellow onion. Place the shrimps into a bowl of ice water to stop them from cooking.
Chop the shrimps into 1/2-inch pieces and add them to a mixing bowl.
Add 4 oz diced cucumber, 4 oz diced tomatoes, 1 oz diced red onion, 0.5 oz diced jalapeño, and 1 tsp minced garlic to the mixing bowl with the shrimps.
Pour 2 tbsp lime juice, 2 tbsp lemon juice, 1 tsp Tabasco, 1 tsp Sriracha, and 2 oz cubed avocado into the mixing bowl. Toss everything up to combine. Refrigerate for 10 minutes.
Remove shrimp ceviche from the fridge and continue to add 1/4 cup chopped coriander. Toss gently.
Portion out the shrimp ceviche and enjoy with 4 oz tortilla chips on the side.
