I made this for a get together I had this evening and it was delicious. The only thing I didn’t use was the orange juice but only because I forgot to grab some. I am going to save this recipe and will absolutely be making this again sometime.
Holly – I cant wait to make this tonight as agreed if we could just run and get “fresh” shrimp on hand I am certain that you would do it that way. However its difficult to find!!! I will be trying this tonight with cooked shrimp! I am so excited – and I am a huge foodie!! Well done my friend!
I have always wanted to make ceviche, but was a bit anxious about dealing with raw fish. This was absolutely delishous. I made it yesterday morning and served it in the afternoon. I could have made three times the amount and it would have disappeared. Everyone raved about how good it was. Only thing I didn’t do was add the avocado…because I forgot! Wonderful without and I will do it the next time I make which will be in the near future.
WOW this looks so delicious and perfect for summer dinner! I love shrimps ceviche – so flavorful and simply yummy!
What a fun summer recipe! I know two of my sister would seriously love to have one full recipe’s worth each (can you tell they’re seafood lovers??). Thanks for sharing such a simple and easy recipe!
1 lb shrimp, peeled, deveined, and diced (455 g)
2 teaspoons kosher salt
2 jalapeñoes, seeded and minced
1 small red onion, diced
2 cups cherry tomato, chopped (400 g)
fresh cilantro leaves, for garnish, optional
tortilla chips, for serving
Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.