Shrimp ceviche is fresh, easy and low in calories. It is great as an appetizer or as a light meal. This recipe will last you for about two days in the fridge.
Although ceviche is typically ‘cooked’ in citrus I like cooking my shrimp for this recipe. I think it is safer to eat this way. Be careful not to overcook your shrimp when you do so. It will be rubbery and flavorless. All you need is a few minutes until it changes color.
You can serve this shrimp on tostadas or eat it as is. Tostadas are deep fried corn tortillas that are very easy to find in the US. By the way, this goes great with tortilla chips as well.
This is what you are going to need for this delish shrimp ceviche:
1 ½ pounds peeled and deveined shrimp
1 TBS peppercorns
3 limes – juiced
1 medium orange – juiced
3 TBS finely chopped white onion
1 jalapeño – remove membrane and seeds and chop finely
1 cup peeled, seeded and finely diced cucumber
1 small tomato – finely chopped
¼ cup chopped cilantro
1 avocado – peeled and cubed
Set a bowl with ice water aside.
Bring a pot of water to a boil with the lemon and peppercorns. Add the shrimp and cook for about 3 to 4 minutes – until it changes color to salmon/pink. Drain the shrimp and add it to the ice water.
Cool the shrimp down completely. Chop it and place it in a shallow casserole dish.
Add the lime and orange juice, and salt to taste. Make sure all the shrimp is covered with juice. Cover the dish with plastic wrap and place it in the fridge for about 30 minutes.
Add the onion and jalapeño, mix and refrigerate for another 30 minutes.
Remove from the fridge and add the cucumber, tomato, cilantro and diced avocado. Mix well without mashing the avocado. Taste and adjust the salt if necessary.
Serve on tostadas and enjoy!