Description

Yield: 3 generous appetizer portions or 2 lunch portions
Prep time: Approximately 20 minutes
Cook time: Approximately 2–3 minutes, plus water-heating time
Final chill: 15–30 minutes
Total time: Approximately 40–55 minutes, with extra time if needed for water heating and chilling
Method: Cooked shrimp, chilled citrus dressing

Ingredients

Scale

For the Shrimp Ceviche

1 pound raw shrimp, peeled, deveined, and tails removed
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
1 cup diced Roma tomatoes
1 cup diced English cucumber
1/2 cup finely diced red onion
1 small jalapeño, finely minced, with seeds and inner membranes removed for less heat
1/2 cup chopped fresh cilantro
1 avocado, diced just before serving
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1 tablespoon olive oil, optional
1/2 teaspoon hot sauce, optional

For Serving

Tortilla chips or crisp corn tostadas
Extra lime wedges
Additional cilantro
Thinly sliced radishes, optional

You will also need ice and clean water to chill the cooked shrimp. If you lightly salt the cooking water, that salt is separate from the measured seasoning in the dressing.

Instructions

Cook 1 pound peeled raw shrimp in boiling water until opaque and 145°F, approximately 2–3 minutes depending on size.
Transfer to ice water. Once chilled, drain thoroughly and chop on a clean board.
Mix 1/2 cup lime juice, 1/4 cup lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add optional oil and hot sauce.
Toss the cooked shrimp with the dressing and refrigerate for 10–15 minutes while preparing the vegetables.
Fold in 1 cup each diced tomato and cucumber, 1/2 cup diced red onion, 1 minced jalapeño, and 1/2 cup chopped cilantro.
Divide between suitable clean jars, distributing the dressing evenly. Refrigerate for 15–30 minutes.
Add 1 diced avocado just before serving. Enjoy cold with separately packed chips or tostadas.

Storage: Keep at 40°F or below and enjoy within 1–2 days for best quality. Maintain cold holding during transport. Do not freeze the assembled ceviche.

Nutrition: The supplied 250–320 calorie estimate should be treated as approximate for one-third of the batch, excluding chips and tostadas. Dividing into two lunch portions makes each serving about 50% larger than a three-way portion. Avocado size, optional oil, and shrimp labels affect the calculation; a verified estimate requires those specific quantities and products.