We have had some hot days here in Washington, and I’m looking for meals that don’t involve me turning on the oven or stove. My instant pot and slow cooker have been put to work, but I also love having an option that is cool, light, and refreshing for lunch, dinner, or a perfect summer appetizer. This shrimp ceviche is perfect for summer. It’s so easy to make and great for any meal or appetizer. It’s also delicious by itself or served with your favorite chips for dipping. The shrimp in this recipe is fully cooked, which is not the way a traditional ceviche is made, but for cooking the shrimp makes it a bit more approachable for everyone to enjoy.
Ingredients for Easy Shrimp Ceviche:
Here’s what you need to make this easy summer recipe!
- 1 lb. raw shrimp, peeled and deveined
- 2-3 Roma tomatoes, chopped
- 2 limes, juiced
- 1/2 cup chopped cilantro
- 1 large avocado, cubed
- 1 shallot, finely chopped
- 1/2 tsp. salt
- 1 jalapeno, seeded and finely chopped
- 1/2 lemon, juiced
- 1/2 tsp. pepper
How to Make Easy Shrimp Ceviche:
To make this easy shrimp ceviche, first you need to cook your shrimp. Drizzle a little bit of olive oil in a large skillet and cook shrimp on both sides until opaque. Transfer to a bowl and set in the refrigerator to cool. While the shrimp is cooling, I prepare the rest of my ingredients. Chop your tomato, avocado, shallot, jalapeno, and cilantro. Juice your lemon and limes. Add all these ingredients to a large bowl. Remove the shrimp from the refrigerator and chop into bite-sized pieces. I usually cut each shrimp into about three pieces depending on the size, but it doesn’t need to be perfect! Add the shrimp to a large bowl and toss to combine. Refrigerate until ready to serve, stirring occasionally. You can enjoy this recipe all by itself or serve it with your favorite chips!
This easy recipe is delicious anytime of year, but it’s really perfect for summer!
- 2 tbsp. olive oil
- 1 lb. shrimp, peeled and deveined
- 2-3 roma tomatoes, chopped
- 1 large avocado, cubed
- 1 jalapeno, seeded and finely chopped
- 1 shallot, finely chopped
- ½ cup finely chopped cilantro
- 2 limes, juiced
- ½ lemon, juiced
- ½ tsp. salt
- ½ tsp. pepper
- Chips for serving, optional
- Heat olive oil in a large skillet and cook shrimp on both sides until opaque. Make sure you don't crowd the pan; you may need to work in batches. Once they are all cooked, transfer the shrimp to a bowl and refrigerate while you prepare the rest of your ingredients.
- In a large bowl, add tomatoes, avocado, jalapeno. shallot, cilantro, lime juice, lemon juice, salt, and pepper.
- When the shrimp is cooled, roughly chop it into bite-sized pieces and add it to the bowl with the rest of the ingredients and stir to combine.
- Refrigerate the ceviche until ready to serve, stirring occasionally to blend the flavors.
- Serve with chips, if desired, and enjoy!
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