Shrimp Ceviche

Name: Shrimp Ceviche
Prep time: 15 min
Cook time: 5 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 pound peeled and deveined shrimp* (thawed if frozen (16/20 or 21/25 count)); 1 large avocado (diced); 1 (10-ounce) container cherry tomatoes (quartered (about 1 1/2 cups)); 3 g reen onions (thinly sliced (about 1/3 cup)); 1 jalapeno (seeded and minced, optional); 2 limes (juiced (about 1/4 cup)); 1/2 cup cilantro (chopped); 3/4 teaspoon kosher salt (plus more for cooking shrimp); Tortilla chips (for serving)

Lime and cilantro add bright, fresh flavor to this Mexican-inspired shrimp ceviche recipe. Easy to make with cooked or raw shrimp!

⏱ 40 menit 🔨 Persiapan 15mnt 🔥 Masak 5mnt 📊 Sedang 🍽 4 porsi 👁 36

Bahan-bahan

4 porsi

1 pound peeled and deveined shrimp* (thawed if frozen (16/20 or 21/25 count))
1 large avocado (diced)
1 (10-ounce) container cherry tomatoes (quartered (about 1 1/2 cups))
3 g reen onions (thinly sliced (about 1/3 cup))
1 jalapeno (seeded and minced, optional)
2 limes (juiced (about 1/4 cup))
1/2 cup cilantro (chopped)
3/4 teaspoon kosher salt (plus more for cooking shrimp)
Tortilla chips (for serving)

Langkah-langkah

Bring a large pot of well-salted water to a boil. Meanwhile, prepare an ice bath by filling a large bowl with ice water. Add the shrimp all at once to the boiling water and cook until the shrimp are just pink and curled into a C shape, 1 to 2 minutes. Immediately drain the shrimp and place in the ice bath to cool. Do not overcook!
After the shrimp have rested a few minutes in the ice bath, drain them, remove the tails if necessary, and chop into 1/4-inch pieces. Pat dry.
In a large bowl, combine the shrimp, avocado, tomatoes, green onions, jalapeno (if using), lime juice, cilantro, and 3/4 teaspoon salt. Stir well, cover, and refrigerate for at least 20 minutes, until chilled and the flavors are married. Taste and add additional salt if desired. Serve with tortilla chips.

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