Shrimp Ceviche
Would also be good with some added chili sauce or cubed avocado!
Ingredients
- ½ a red onion, minced
- 1– 1 ½ teaspoon kosher salt, start with 1, add more to taste
- ¼ teaspoon black pepper
- ¾ cup fresh lime juice (4–6 limes) freshly squeezed
- 1–2 garlic cloves very finely minced (or use a garlic press)
- 1 fresh jalapeño chili pepper seeded and diced
- 1 pound cooked shrimp (I like to cut them into chunks. Frozen, cooked shrimp works well)
- Bunch of fresh cilantro, chopped
- 1 cup grape or cherry tomatoes, cut into chunks
- 1 cup diced cucumber
- 1 tablespoon olive oil
- Cubed avocado (if you can find a good one)
Instructions
- Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
- Add the cooked shrimp, garlic and fresh chilies, and gently mix.
- Add the tomatoes, cucumber, cilantro and olive oil, and give a stir. Marinate in the refrigerator for 30 minutes to make the flavors meld. But, I usually eat a bowl right away.
- Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
NOTE: You can also use 1 pound fresh fish (sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi) diced into 1/2 inch cubes. Marinate for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.