Shrimp Ceviche

Shrimp ceviche
Happy Sunday! I’m so glad it’s finally spring! These last couple of weeks have been a little inconsistent with cold and rainy weather one day and warm and sunny the next, but I’m excited for the next month or two of warm weather before the hellish Texas heat sets in for the summer. I’m looking forward to evening walks, dining outdoors, spending Easter with my family and my husband’s commencement ceremony.

What are your favorite recipes for springtime? If I had to choose a favorite meal, I’d have to say this shrimp ceviche would be the winner. The freshness and simplicity of this recipe is so great. This is the perfect meal for entertaining on a spring afternoon. Serve it alongside tostones or corn tostadas for a beautiful presentation. My husband, dad and grandfather really enjoy this ceviche so I’d say it’s a crowd pleaser, even with the most picky eaters.

Ceviche tostada

Shrimp Ceviche
Makes 6-8 servings

Ingredients:
12 oz cooked shrimp (peeled and deveined), roughly cut or kept whole
2 large Haas avocados, diced
3 roma tomatoes, diced
1 red onion, diced
1 1/2 cups cilantro, chopped
2 cloves garlic, minced
Juice of 3 lemons
Juice of 3 limes
2 tbsp EVOO
1 tsp black pepper
1 tbsp sea salt

Directions:
1. In a large bowl, add tomatoes, onion, cilantro, garlic, shrimp, lemon juice and EVOO and combine.
2. Add the avocado, lime juice, salt and pepper and carefully combine.
3. Chill ceviche in the refrigerator for 30 minutes to an hour before serving.

PRINTABLE RECIPE

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