Ingredients
The following ingredients have 10 Servings
- 2 quarts water
- 2 teaspoons kosher salt, divided
- 1 pound raw shrimp (peeled and deveined, 16 to 20 count size)
- 1 cup diced tomatoes (seeds removed, ¼" dice)
- 1 cup diced cucumber (¼" dice)
- ½ cup minced red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon minced serrano pepper (or jalapeno, seeds removed)
- 1 teaspoon lime zest
- ½ cup lime juice
- ¼ cup lemon juice
- 1 cup diced avocado (½" dice (about 1 large avocado))
Instruction
- Cook the Shrimp - In a medium saucepan bring water and 1 ½ teaspoon of salt to a boil. Turn off the heat and add the shrimp. Allow it to cook until opaque, about 2 to 3 minutes. Immediately transfer to a colander and rinse with cold water until cool, about 1 to 2 minutes.
- Chop Into Pieces - Chop the cooked shrimp into ½-inch pieces—place in a large non-reactive bowl.
- Prepare Mix-ins - To the bowl of shrimp, add tomatoes, cucumber, onion, cilantro, serrano pepper, lime zest, lime juice, lemon juice, and ½ teaspoon salt. Stir to combine. Cover and refrigerate for 30 minutes, stirring halfway through.
- Add Avocado - Right before serving stir in the diced avocado. Taste and season with more salt as desired.
- To Serve - Pair shrimp ceviche with chips or on tostadas.