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
11 ingredients
For the ceviche
- Shrimp
- 1 ¼ lb ~ 600 g (medium, peeled, deveined, tails removed)
- Lime
- ⅓ cup juice
- Lemon
- ⅓ cup juice
- Roma tomato
- 2 (medium, diced ~ 1 cup)
- Red onion
- ¾ cup (chopped)
- Fresh coriander
- ½ cup (chopped)
- Jalapeño pepper
- 1 (medium, seeded if preferred for less heat, diced)
- Sea salt
- to taste
- Black ground pepper
- to taste
- Cucumber
- ½ (medium, peeled and diced ~ 1 cup)
- Avocado
- 1 (medium, diced)
Useful tools
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.
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.