Summer Shrimp Ceviche

Perfect tangy vegetables and shrimp.

Summer nights.

Spending all day in the sun. Water. And then you come home.

What in the world are you going to make for dinner?

Eating healthier and lighter during the summer, just got a whole lot easier. Make this no cook, shrimp ceviche….. serve it with chips, grilled vegetables, sliced fruit, or some fresh tortillas for a complete meal. YUM.

Welcome to my kitchen! Let’s make this recipe together. Lights. Camera. Action!

Little B checking this out, making sure my hair and makeup were on point.

Summer Shrimp Ceviche

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.

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.

Happy NO BAKE/COOK DINNER! xo

Let me get a spoon, and start eating.

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