Shrimp Ceviche

Juicy shrimp tossed with cucumber, tomatoes, red onion, serrano peppers, avocado, and cilantro makes the most refreshing seafood party appetizer!

📝 Ingredients

• 1 pound raw large shrimp (peeled and deveined)
• 1 cup lemon juice (squeezed from 5-6 lemons)
• 1 cup lime juice (squeezed from 8-9 limes)
• 2 cups diced cucumbers (skin on)
• 2 cups diced roma tomatoes
• 1 1/2 cups diced red onion
• 2 serrano peppers (diced, about 2 Tablespoons)
• 1 avocado (chopped)
• 1/4 cup chopped fresh cilantro leaves

👨‍🍳 Instructions

1. 1Fill pan 3/4 full with water and bring to a rolling boil. Add shrimp to pot and stir twice. Immediately drain the shrimp into a colander or remove with slotted spoon.
2. 2Rinse shrimp in colander with cold water to stop the cooking process.
3. 3Add lemon and lime juices to a large bowl. Add shrimp to the bowl and allow to sit, submerged, for 10 minutes.
4. 4Remove shrimp with slotted spoon to another large bowl. Do not discard citrus juices.
5. 5To the shrimp, add remaining ingredients and using gloved hands, toss well. Add about 1/4 of the reserved lemon and lime juice and toss again. You can discard the remaining juices at this point.
6. 6Cover and chill in the refrigerator for at minimum 30 minutes, or up to 8 hours.