Shrimp Ceviche
This shrimp ceviche is bright, refreshing, and perfect for dipping with chips! It's easy to make in under 30 minutes and is quite possibly my favorite summer appetizer.
Ingredients
- 1 lb raw shrimp (peeled and deveined)
- ¼ cup fresh lime juice (about 2-3 limes)
- ¼ cup fresh lemon juice (about 2 lemons)
- ½ small red onion (finely diced)
- 3 roma tomatoes (diced)
- 1 medium avocado (diced)
- 1 jalapeno (seeds removed and minced)
- ½ cup fresh cilantro (chopped)
- 1 cup Clamato juice
- salt and pepper (to taste)
Instructions
- Bring a medium pot of water to a rolling boil. Add the shrimp and cook for 1-2 minutes until cooked through. Plunge in a bowl of ice water to cool down, then drain.
- Cut the shrimp into small pieces if large. Transfer to a glass bowl. Add the lime juice and lemon juice. Cover and marinate in the fridge for at least 15 minutes.
- When the shrimp is done marinating, add the chopped vegetables and clamato juice and stir to combine. Season with salt and pepper, and enjoy! I love serving these with tortilla chips, especially the "scoops" version.