Move over martinis! This ceviche recipe offers a quick and easy “cocktail” when looking for a light lunch or appetizer. Shrimp, avocado, onion, jalapenos, grape tomatoes, and herbs are the core ingredients. Enjoy with crackers or a few toast points and a nice glass of white wine.
The word ceviche actually refers to the process in which the fish is “cooked”. Traditionally this dish is made with raw fish. When the fish marinates with citrus juice the fish is in essence “cooked”. This is where the word ceviche comes from and how it got it’s name.
I have made this dish in a variety of ways over the years, and although I still love the taste of lemon and lime juice with this recipe, I now opt for the actual cooked shrimp. It just makes the whole thing go a bit faster and I don’t have to worry about it as much.
The best ceviche I have had was at this little, beat-up looking Mexican restaurant I Chicago. They had three different types of ceviche, but their “Ultimo” was the one that was most recommended by the waiter. I was not disappointed!
It came out in this huge margarita glass and was absolutely divine. In reflection, I think one of the main reasons I loved it was because they used jumbo shrimp and not the little salad sized ones and were very generous with the cilantro. It will forever be my first thought when I hear the word “ceviche”.
Simple Shrimp Ceviche Cocktail
- 8 ounces cooked jumbo shrimp, cut in thirds
- 1 lemon, juiced
- 2 limes, juiced
- 2 tablespoons fresh cilantro
- 1 avocado, chopped into bite-sized pieces
- 1/2 red onion, diced small
- 1 cup grape tomatoes, halved
- 1 jalapeno, seeded and diced small
- 1 teaspoon salt
- 1 teaspoon pepper
- Rinse shrimp and remove tails and veins. Chop each shrimp into thirds, but allow for a nice bite-sized chunk.
- Add lemon and lime juices, cilantro, avocado, red onion, grape tomatoes, jalapeno, salt and pepper. Stir unti well combined.
- Chill covered for 30 minutes to allow flavors to combine. Store in refrigerator until ready to serve. Enjoy!