Shrimp Ceviche Recipe

1. 1

   Bring a large pot of salted water to the boil.

2. 2

   Add the shrimp and cook until firm and opaque, 1 to 2 minutes.

3. 3

   Drain and run the shrimp under cold water to stop the cooking.

4. 4

   Drain on paper towels and set aside.

5. 5

   Cut the shrimp in half lengthwise and place in a medium nonreactive (glass, ceramic, or stainless steel) bowl.

6. 6

   Add the lime and lemon juices, cover the bowl, and refrigerate for 30 minutes.

7. 7

   Add the onion and serrano chile to the bowl, cover, and refrigerate for an additional 30 minutes.

8. 8

   Just before serving, stir in the cilantro, cucumber, and avocado.

* Per serving · 4 servings · Values may vary.

No additional tips available.