Ceviche

This Ceviche dish is a star — delicious, easy and healthy! Give it a shot by making it tonight for a light dinner.

0h 20m prep

0h 50m total

easy difficulty

Jaclyn Bell Author

cookingclassy.com

Method

1

This version recommends adding the shrimp to boiling water to kill bacteria as this is the best and safest option for anyone with a compromised immune system. However, if you’re not worried about this, skip pre-cooking the shrimp step and just soak and “cook” in the marinade for the most authentic flavour.

2

Start with bringing a pot of water to a boil. Then, fill up a medium bowl with ice-cold water and set it aside.

3

Add shrimp to a pot of boiling water and cook for about 1 minute until the shrimp is pink and opaque.

4

Drain the shrimp in a colander and transfer them to ice water. Let cool for a few minutes. Then, chop the cooled shrimp into small pieces (½ — inch).

5

Combine the shrimp, lime juice, lemon juice, tomatoes, onion, cilantro and jalapeno pepper in a medium non-reactive bowl and season with salt and pepper to taste.

ceviche

6

Refrigerate for 30 minutes to 1 hour.

7

Add cucumber and avocado. If desired, strain off some of the juices. Serve with your favourite tortilla chips or on top of tostada shells. Enjoy!

8

Note: wait to add the avocado and cucumber to avoid the first one turning brown and the other one losing some of that perfect crunch.

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