Shrimp Ceviche

Borrowed Shrimp Salad

If you haven’t noticed, we’re spending a lot of time out on the patio enjoying this wonderful springtime weather.

Today’s recipe is a great appetizer or light lunch and perfect for this time of year as well as summer. It comes from Elise on Simply Recipes and I did not change one thing. I think it is perfect just the way it is. Enjoy!

Shrimp Ceviche

serves 4 to 6

1 pound medium-small shrimp, peeled and deveined
2 tablespoons salt
3/4 cup limejuice (juice from 4 to 6 limes)
3/4 cup lemon juice (juice from 2 to 3 lemons)
1 cup finely chopped red onion
1 Serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks

In a large pot, bring 4 quarts of water with the salt to boil. Add the shrimp and cook for 1 minute to 2 minutes maximum, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking. Drain the shrimp.

Cut each piece of shrimp in half. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

Mix in the chopped red onion and Serrano chile. Refrigerate an additional half hour.

Right before serving, add the cilantro, cucumber, and avocado.