Description
Bright, zesty shrimp ceviche with lime, cucumber, jalapeño, and cilantro—perfect with chips or tostones. The perfect summer appetizer!
Yield: 4servings | Serving Size: 1cup
Ingredients
1poundfresh peeled and deveined shrimp, chopped (preferably wild)
1cupfresh squeezed lime juice, from 6 to 9 limes
1/4cupchopped red onion
1 1/2teaspoonskosher salt
2/3cuppeeled and diced cucumber
1 to 2jalapeños, stemmed and sliced into rings
1/4cupchopped cilantro
1scallions, chopped
olive oil, optional for drizzling
tortilla chips or plantain chips, for serving
Instructions
- In a glass or non-reactive bowl, combine chopped shrimp, lime juice, red onion and salt.
- Stir to combine and refrigerate for 30 to 60 minutes, until the shrimp is opaque and “cooked” through.
- Drain some of the citrus juice (optional), then stir in the cucumber, jalapeño, scallion and cilantro. Taste and season with more salt and black pepper, as needed. Optional, drizzle some olive oil on top at the end.
