Fresh Summer Shrimp Ceviche

Make dinner a no-cook affair tonight! This shrimp ceviche will hit the spot.

After a hot summer day, we crave an easy, light dinner. This recipe delivers on both counts. The only prep is chopping up the ingredients, no cooking required! And lime and cilantro come in full force on the freshness front.

Wendy Paul shares how to make this tasty ceviche with pre-cooked shrimp. She shares all the flavorful add ins, and what substitutes work well in this dish.

Find more recipes from Wendy on Instagram, @therealwendypaul, or at www.wendypaulcreations.com.

Summer Shrimp Ceviche

Ingredients

• 1 lb. Large shrimp (cooked or raw)
• 1 English cucumber
• 2 avocados
• 1 bunch cilantro
• ½ red onion, sliced thin or diced
• 4-5 limes
• 1 jalapeno seeded and diced or 2 tbsp. pickled jalapeno
• Kosher salt
• Cooked Shrimp Ceviche:
• Dice ½ lb. shrimp. Leave the other half whole.

Directions

Place the shrimp in a bowl. Then add the juice of 4-5 limes. Dice your cucumber. I like to leave the skin on. But if the cucumber skin is on the thick side, quickly use a vegetable peeler to take it off. Dice or slice thin, the red onion. Add the cucumber and onion to the shrimp bowl with lime juice. Dice your jalapeno, take the seeds out, or leave them in for more heat. Add to the shrimp bowl. Roughly chop the cilantro, and add to the shrimp bow. Lastly, add the avocado, peeled and diced. Stir gently to combine. Season with salt to your liking.

Allow this shrimp mixture to chill in the fridge. At least 20 minutes, up to 3-4 hours. Then serve with tortilla chips, jicama, fresh tortillas.

Raw Shrimp Ceviche:

Dice ½ lb. shrimp. Leave the other half whole. I’d take the tail off, clean the shrimp.

Place the shrimp in a bowl. Then add the juice of 4-5 limes. Cover and chill for 15-20 minutes until shrimp is “cooked” by the lime juice.

Dice your cucumber. I like to leave the skin on. But if the cucumber skin is on the thick side, quickly use a vegetable peeler to take it off. Dice or slice thin, the red onion. Add the cucumber and onion to the shrimp bowl with lime juice. Dice your jalapeno, take the seeds out, or leave them in for more heat. Add to the shrimp bowl. Roughly chop the cilantro, and add to the shrimp bow. Lastly, add the avocado, peeled and diced. Stir gently to combine. Season with salt to your liking.

Allow this shrimp mixture to chill in the fridge. At least 20 minutes, up to 3-4 hours. Then serve with tortilla chips, jicama, fresh tortillas.