Serves 4-6 | 15-20 mins Prep | 2-3 mins Cook
- 1 pound peeled and deveined raw medium shrimp, thawed if frozen
- 1/4 cup freshly squeezed lemon juice (from 2 lemons)
- 1/4 cup freshly squeezed lime juice (from 2 to 3 limes)
- 2 medium tomatoes, seeded and chopped
- 1/2 small red onion, finely chopped
- 1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
- 1/2 cup chopped fresh cilantro leaves and tender stems
- 1/2 teaspoon kosher salt
- 1 medium avocado
- Tostadas or tortilla chips, for serving (optional)
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Bring a large pot of salted water to a boil over high heat. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.
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Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add 1/4 cup freshly squeezed lemon juice, 1/4 cup freshly squeezed lime juice, 2 chopped tomatoes, finely chopped red onion, 1 finely chopped medium jalapeño, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.
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Just before serving, dice 1 medium avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.