Shrimp Ceviche
Shrimp Ceviche with lime, tomatoes, avocado, and jalapeños. A fresh, no-cook appetizer that’s light, zesty, and perfect for summer.
Ingredients
- 12 ounces medium cooked shrimp, peeled, deveined, tail removed, chopped
- ½ cup fresh lime juice, about 4 medium limes
- ¼ teaspoon kosher salt,
- 2 Roma tomatoes, diced
- 1 medium red onion, diced
- 2 medium jalapeños, seeded and diced
- ¼ cup cilantro, chopped
- 2 green onions, diced
- 1 medium avocado, diced
- tortilla chips, for serving
Instructions
- Place the chopped shrimp in a medium bowl. Add lime juice and salt, then toss to coat. Let rest for 10 to 15 minutes.
- Add tomatoes, red onion, jalapeños, cilantro, green onions, and avocado. Gently stir to combine.
- Cover and refrigerate for at least 30 minutes, preferably 1 hour, to allow the flavors to develop.
- Serve chilled with tortilla chips.