Ceviche Recipe Ingredients
Shrimp: I like to use medium shrimp and dice it small so everything is more uniform in size. It’s especially best to cut small if serving as a dip.
Limes: You’ll need about 3 limes.
Lemons: You’ll need about 2 lemons.
Roma tomatoes: Other varieties of fresh garden grown tomatoes would be extra delicious too.
Red onions: Yellow onion may be substituted if needed.
Cilantro: Feel free to add more to taste, or cut back a little for a milder flavor.
Jalapeno: If you like it less spicy remove the seeds.
Salt and pepper: Add to taste.
Cucumber: This ingredient is optional but it adds a nice crunch so I prefer it.
Avocado: Not always included in ceviche but I think it’s a must. It’s such a delicious addition.
How to Make Ceviche
Boil water in pot, fill bowl of ice water: Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.
Cook shrimp: Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute.
Drain, chill and chop shrimp: Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch).
Toss shrimp with fresh ingredients: In a medium bowl (you can use the same bowl) combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.
Marinate: Transfer to the refrigerator and let it rest for 1 hour.
Add the last few ingredients: Toss in cucumber and avocado and serve. It’s delicious with tortilla chips or over tostada shells.