Ceviche de Camarones
Fresh shrimp cured in lime juice and mixed with tomatoes, cilantro, and onion. A refreshing and tangy seafood appetizer perfect for warm days.
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 6 fresh limes
- 2 tomato, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 1 avocado, diced
- 2 cups tortilla chips
Instructions
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1
Cut 1.5 lbs large shrimp into bite-sized pieces and place in a glass bowl.
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2
Squeeze juice from 6 fresh limes over the shrimp and stir well. Cover and refrigerate for 15 to 20 minutes, stirring occasionally, until the shrimp becomes opaque.
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3
In a separate bowl, combine 2 diced tomato, 1/2 thinly sliced red onion, 1/4 cup chopped fresh cilantro, and 1 minced jalapeño.
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4
Drain excess lime juice from the shrimp, reserving about 3 tablespoons. Add the shrimp to the vegetable mixture and gently fold in 1 diced avocado.
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5
Season with 1 tsp salt and 1/4 tsp black pepper. Add a splash of the reserved lime juice and stir gently.
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6
Divide into serving bowls and serve immediately with 2 cups tortilla chips on the side.