Easy Shrimp Ceviche

Fresh, zesty, and ready in under an hour, this shrimp ceviche is a perfect warm-weather dish. Tender poached shrimp are tossed with tomatoes, onion, jalapeño, citrus juice, and cilantro, then chilled to let the flavors meld. Topped with creamy avocado and served with chips or tostadas, it’s light, vibrant, and incredibly satisfying.

4 Servings

Ingredients

• 1 pound peeled and deveined raw medium shrimp, thawed if frozen
• 1/4 cup freshly squeezed lemon juice (from 2 lemons)
• 1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
• 2 medium tomatoes, seeded and chopped
• 1/2 small red onion, finely chopped
• 1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
• 1/2 cup chopped fresh cilantro leaves and tender stems
• 1/2 teaspoon kosher salt
• 1 medium avocado
• Tostadas or tortilla chips, for serving (optional)

Directions 

1. Bring a large pot of salted water to a boil over high heat. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
2. Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours. 
3. Just before serving, dice avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.