I love anything that requires tortilla chips for dipping, especially this ceviche! This dish is perfect for potlucks, to serve as an appetizer, or just to eat as a midnight snack 🙂
Ever since I was a kid, I’ve been OBSESSED with shrimp. Shrimp tacos, shrimp cocktail, shrimp scampi, you name it. If it had shrimp in it, there was an enormous chance I was either eating it or ordering it. I don’t know where this love for shrimp stems from. I’ve done plenty of psychoanalysis on myself, and I cannot pinpoint the origin of my shrimp love, but I can tell you that as I’ve gotten older I’ve added ceviche onto my list of favorite shrimp dishes.
I used to be nervous to make ceviche at home since it often involves using raw fish, but this recipe calls for pre-cooked shrimp so there are no anxieties involved. Just pure deliciousness.
This recipe is very simple, and it practically only requires chopping shrimp and vegetables. It’s quick to put together and certain to please any crowd. Did I mention it’s naturally gluten and dairy free?
If you’re planning on feeding a large group of people, I highly recommend buying your frozen shrimp from Costco. You can always save the rest in the freezer for another recipe.
I love serving this dish as an appetizer with my favorite gluten free tortilla chips. If tortilla chips aren’t your thing, the ceviche is delicious on its own!
Tangy Shrimp Ceviche
Equipment
- Lemon juicer
- Cutting Board
- Sharp knife
- Large bowl with lid
Ingredients
- 1 lb Thawed, pre-cooked frozen shrimp (use 2 lbs if more ceviche is needed)
- 1 small Cucumber (Persian cucumber recommended)
- 2 small Jalapeños
- 1/2 small Red onion
- 3 Roma tomatoes (sub 2 cups cherry tomatoes)
- 1 Avocado (optional)
- 1 small bunch Cilantro
- 3 Limes
- 1 Lemon
- Salt & pepper
Instructions
- Roughly chop the thawed shrimp into thirds or quarters. Place the shrimp pieces into a large bowl.
- Finely chop the cucumber, red onion, tomatoes, and cilantro.
- Remove the jalapeño seeds carefully (preferably while wearing latex gloves) and finely chop the jalapeño as well.
- Mix all the chopped vegetables in with the shrimp, and squeeze the lime and lemon juice into the bowl.
- Mix together well and season with salt and pepper to taste.
- Cover the bowl with a lid and let the ceviche marinate in the fridge for at least one hour and up to 24. (The longer you marinate the better the results will be.)
- Serve with your favorite tortilla chips and enjoy 🙂
Easy, simple, and delicious! 😍
Yay! I’m glad you enjoyed it 🙂