I love myself a solid ceviche. It’s the perfect appetizer to bring to a dinner party or just to enjoy for yourself! (which I’m definitely guilty of) Sometimes you just gotta throw yourself a dinner party especially during these Covid times.

Fun fact – ceviche actually originates from Peru and traditionally, it is macerated raw fish. I don’t fully trust myself with serving raw fish as much as I love eating it so this recipe includes poaching your shrimp, which is super easy and quick to do!

Ceviche de Camarón

What you’ll need

1 lb peeled and deveined raw shrimp

1/4 cup of lemon juice (about 2 lemons)

1/4 cup of lime juice (about 3 limes – I always get extra because I love to add extra lime juice)

2 tomatoes, seeded and chopped

1 jalapeño, seeded and finely chopped – make sure to WASH your hands thoroughly after handling a jalapeño, it is no bueno when you get that sucker in your eye

1/2 cup chopped cilantro

1/2 red onion, finely chopped

1/2 teaspoon salt

1 avocado

Tostadas or tortilla chips for serving

What you’ll do

1. Boil a large pot of salted water. Once it’s reached its boiling point, turn off the heat and add the shrimp. Poach the shrimp until they are pink, opaque and cooked through. This step is super quick it only takes about 2 minutes. Set the shrimp aside to cool down.
2. While the shrimp cools down, add your lemon and lime juice, red onions, tomatoes, cilantro, jalapeño and salt in a large bowl. Toss and combine the ingredients together.
3. Cut the shrimp into 1/2 inch pieces and toss them into the bowl. Cover the bowl and refrigerate for at least an hour.
4. Before serving, cut the avocado into cubes and add it to the ceviche. Toss gently and serve with tortilla chips or tostadas.

And, voila! The key is to eat as many chips as you can