Shimp Ceviche

This is the perfect appetizer for the last few hot days of summer. There is no cooking involved! The shrimp fully “cooks” in the lemon and lime juice, no heat required. It’s also filled with lots of fresh veggies from the garden. This shrimp ceviche is the perfect snack while laying by the pool!

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Ingredients

  • 1 lb. raw shrimp, any size, peeled, deveined, and cut into 1/2” pieces

  • 1/2 cup red onion, diced

  • 1-2 jalapenos minced, or more if you want it extra spicy

  • 1 cup cucumber, diced

  • 1 cup cherry tomatoes diced

  • 1/3 cup cilantro leaves chopped

  • 1 avocado peeled, seeded and chopped (optional)

  • 1/2 cup fresh lime juice

  • 1 Tablespoon lemon juice (About 1/2 of a lemon)

  • 1/4 cup fresh orange juice

  • salt and pepper to taste

  • tortilla chips for serving

Directions

Place the shrimp in a large bowl with a flat bottom (so that the shrimp can be fully submerged in the juice) . Add the lime, lemon, and orange juice and let stand for 15-20 minutes so the shrimp can "cook" (any less and it won't cook, any more and it toughens).

Once the shrimp is cooked (it should be slightly pink/opaque) add the vegetables and cilantro into the shrimp bowl and mix well to incorporate. Season with salt and pepper to taste. Serve immediately with tortilla chips.