Cooked Shrimp Ceviche with Lime and Avocado
Four chilled appetizer bowls of cooked shrimp ceviche with measured lime juice, tomato, cucumber, red onion, cilantro and optional avocado. This is an original editorial formulation, not personally kitchen-tested.
Ingredients
- 1 lb fully cooked, peeled and deveined ready-to-eat shrimp about 450 g; fully chilled, drained and thawed in refrigerator in advance if frozen
- 1/3 cup freshly squeezed lime juice measured; about 3 medium limes depending on size
- 2 tbsp freshly squeezed orange juice balances the lime
- 2 Roma tomatoes seeded if very juicy and finely diced
- 1/2 medium cucumber finely diced; remove particularly wet seeds
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro plus optional small extra pinch for garnish
- 1 small jalapeño optional; seeded and finely diced
- 1/2 tsp kosher salt start with this amount and adjust after mixing
- 1/8 tsp freshly ground black pepper optional
- 1 medium ripe avocado optional; diced just before serving
- 4 lime wedges optional, served separately
Instructions
- Confirm the shrimp is fully cooked and ready to eat, thawed according to its package in the refrigerator if previously frozen. Keep it chilled, drain thoroughly and cut large pieces into bite-sized chunks. Do not use raw shrimp directly for this no-cook recipe.
- Wash and dry the produce. Seed and dice the tomatoes, dice the cucumber and red onion, chop the cilantro and finely dice the optional seeded jalapeño. Keep the avocado whole until just before serving.
- In a clean, nonreactive bowl, whisk together the measured lime juice, orange juice, kosher salt and optional black pepper. Stir in the red onion and optional jalapeño, followed by tomatoes, cucumber and cilantro.
- Fold the thoroughly chilled, cooked shrimp into the citrus-dressed vegetables. Cover and refrigerate for about 15 minutes for flavor; this resting period is not a substitute for cooking raw shrimp.
- Just before serving, gently fold in the optional diced avocado or arrange it on top. Divide into four appetizer bowls, offer optional lime wedges and serve immediately with plain corn tostadas or tortilla chips on the side if desired. Keep unused portions refrigerated.
Notes
Use labeled fully cooked ready-to-eat shrimp; refrigerator-thawing frozen shrimp occurs ahead of this 30-minute planning total. Fifteen minutes of refrigerated rest follows fifteen minutes of active preparation; lime juice flavors fully cooked shrimp and is not a raw-seafood safety step. Hold and serve at or below 40°F (4°C). Refrigerate perishables within two hours or one hour above 90°F (32°C); shorter shrimp-package instructions control storage. Shrimp is crustacean shellfish. No alcohol or pork ingredients, invented nutrition, personal kitchen-testing claims, or fabricated ratings.