Shrimp Ceviche
This goes great with a glass of sparking water (like Topo Chico) dressed up with some tequila, lime juice, and simple syrup.
Servings: 4
Ingredients
- 1/2 pound large shrimp, peeled and deveined
- 1/8 teaspoon baking soda
- Kosher salt
- 1/2 cup freshly squeezed lime juice, about 4 small limes
- 1/4 cup minced red onion
- 1 cup halved grape tomatoes
- 1 jalapeño or serraño pepper, seeded and diced
- 3 cloves garlic, minced
- 1 cup chopped cilantro
- 1/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 medium avocados, peeled, pitted, and diced
- 1 teaspoon olive oil
- Tortilla chips, for serving
- Lime wedges, for serving
Instructions
- In a medium bowl, toss the shrimp with the baking soda. Refrigerate it for 15 minutes.
- Bring a pot of water to a boil, stir in about a tablespoon of salt, add the shrimp, then cook for 1 minute. Drain the shrimp, then rinse under cold water to prevent any further cooking. Chop the shrimp into 1/2-inch pieces, then place in a non-reactive container and cover with the lime juice and minced onion. Refrigerate and marinate the mixture for 10 minutes.
- After this time, drain the shrimp and onion from the lime juice, reserving the juice. In a serving bowl, mix the shrimp and onion with the tomatoes, jalapeño or serraño pepper, garlic, cilantro, cumin, oregano, and avocado. Drizzle the oil over the mixture, then add some of the reserved lime juice. I start with 2 tablespoons of juice, then taste and adjust seasonings, adding salt to taste and more juice if needed.
- Serve immediately with tortilla chips and lime wedges. It can be eaten as a dip or on individual plates with utensils.