Ceviche
A classic Peruvian seafood dish bursting with fresh citrus and crisp vegetables.
Ingredients
- 1 pound shrimp, peeled and cleaned
- 1/2 medium red onion, diced
- 1 medium cucumber, diced
- 1 small jalapeño, minced
- 6 ounces cherry tomatoes, quartered
- 1/3 cup fresh cilantro, finely chopped
- 1 large avocado, diced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- salt and black pepper
Instructions
- If you want to poach your shrimp, bring a medium saucepan of water to a boil
- As soon as the water comes to a boil, turn off the heat and carefully add the shrimp into the hot water
- Let the shrimp poach in the hot water for 3 minutes and then transfer them onto a cutting board using a slotted spoon
- Cut the fresh or poached shrimp into small chunks and place them into a large glass bowl
- Add the diced red onion, diced cucumber, minced jalapeño, quartered cherry tomatoes and finely chopped cilantro and mix to combine
- Add 1/4 cup of fresh lemon juice, 1/4 cup of fresh lime juice ,1/4 cup of fresh orange juice and a big pinch of salt and pepper into the bowl and mix until everything is fully combined
- Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes before serving
- Immediately before serving, add diced avocado and mix to combine
- Serve chilled with tortillas
- Store in an airtight container for no longer than 24 hours