Shrimp Ceviche
Lime-cured shrimp, no stove involved.
- Total
- 30 min
- Active
- 20 min
- Serves
- 4
- Cuisine
- mexican
Servings4
Ask about this recipe
Substitutions, swaps, equipment, scaling — the recipe stays right here.
Ingredients
Steps
Toss the shrimp with the lime juice and a big pinch of salt and refrigerate 20 minutes until opaque and firm.
Drain off half the juice and fold in the cucumber, tomato, onion, jalapeño, and cilantro.
Season, then add the avocado last so it stays intact.
Serve cold with tostadas or thick tortilla chips.