Ceviche is one of those dishes that sounds more complicated than it is. This recipe uses cooked shrimp, citrus, fresh vegetables, thirty minutes in the fridge. No heat, no smell, no pan. The acid does the work of flavor more than cooking. This is the kind of meal that feels like real food rather than a compromise, which matters when your appetite is unreliable and you need it to count.
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Rinse the shrimp and pat dry, cut large shrimp into 2 or 3 pieces.
Rinse the shrimp and pat dry, cut large shrimp int...
Combine lemon and lime juice into a bowl and add the shrimp, stir to coat, cover and set in fridge for 30 minutes. If bowl is too large and shrimp aren't fully submersed, stir every 10 minutes.
Combine lemon and lime juice into a bowl and add t...
When about 10 minutes remain of the marinade, cut the vegetables and avocado into bite sized pieces. Combine in a bowl.
When about 10 minutes remain of the marinade, cut ...
Put a colander or sieve over a bowl, and strain the shrimp reserving the juice.
Put a colander or sieve over a bowl, and strain th...
Add shrimp to the Vegetables and add about half the lemon and lime juice back to the mix a little at a time. Toss gently, add more juice and toss until you have the right look and taste. it should look glossy and fresh, not drenched.
Add shrimp to the Vegetables and add about half th...