This is one of my go to recipes for potlucks and parties. It’s super fresh and there’s no cooking required. It’s kind of like a chunky, citrusy, shrimpy salsa. This is a great summer dish, buuut I didn’t want to wait until summer to post this. And it’s good any time of year!
^^^ This what the shrimp looks like when it’s done “cooking” in the lime juice
The first few times I made this I was a little freaked out by the idea of “cooking” the shrimp in the lime juice. I usually would marinate the shrimp for a couple of hours, then cook it on the skillet for a couple minutes, then cool the shrimp down in the fridge before adding to the rest of the ingredients. Now I let the marinade do all of the cooking, but I won’t judge if you use my old method 😜
The first time I had ceviche was on vacation in North Carolina with my sister, Bridgette, and my cousins. We were at an ocean side restaurant and none of us really knew what ceviche was, but we ordered it any way. We all talked about how amazing it was for the rest of the trip, so when we got home I did some research and figured out it’s a very easy thing to prepare.
The hardest part of this recipe is the prep, but once all the chopping is done it’s just a matter of mixing everything together. If I make this the day before I just add in the avocado, cucumber, and cilantro before serving. Everything will still taste good if you mix everything together ahead of time, it just won’t be as pretty.
What really makes this dish is the ketchup. I know, it sounds weird, but the ketchup really ties everything together. I’ve made this before, skipping the ketchup, and it’s just not the same.
- 1 pound medium-small shrimp, peeled and deveined and cut into ½ inch pieces (⅔ pieces per shrimp
- ¾ cup lime juice (juice from 4-6 limes)
- ¼ cup lemon juice( about 1 lemon’s worth of juice)
- 1 cup finely chopped red onion
- 1 jalapeno, ribs and seeds removed if you want less spicy, minced
- 1 can of tomatoes with chilis - drained
- 2 tablespoons of ketchup
- 1 cup chopped cilantro
- 1 cucumber, peeled diced into ½-inch pieces
- 2 avocado, peeled, seed removed, cut into ½-inch chunks
- Salt, to taste
- Tortilla chips for serving
- Place the shrimp in a large glass or ceramic bowl. Pour in the lime juice, and gently mix, try to cover all of the shrimp with lime juice. Cover and refrigerate for at least 1 hour(I usually do a couple hours).
- Drain the shrimp.
- Mix in the chopped red onion, tomatoes, ketchup, lemon juice, shrimp, and jalapeno. Refrigerate an additional half hour.
- Right before serving, add the cilantro, cucumber, and avocado
- Salt to taste
- Serve with tortilla chips