Michelle Cooks: Shrimp Ceviche

We are continuing our trend of no-cook recipes in this week’s Michelle Cooks with Michelle Dunaway.

Today we had another simple summer recipe, shrimp ceviche.

Here is the recipe:

Prep Time: 34 minutes

Cook Time: 1 minute

Total Time: 35 minutes

Servings: 6

Calories 236

INGREDIENTS

• 2 pounds shrimp cooked or raw (I use cooked)
• 1/2 cup red onion thinly sliced
• 1 jalapeno ribs and seeds removed, then minced
• 3/4 cup cucumber diced
• 1 cup Roma tomatoes seeded and diced
• 3/4 cup cilantro leaves chopped
• 1 avocado peeled, seeded and chopped
• 1/2 cup lime juice use 3/4 cup of lime juice if you’re using raw shrimp, use 1/2 cup if you’re using cooked shrimp
• 1/4 cup lemon juice
• 1/3 cup orange juice
• Salt to taste
• Tortilla chips for serving

INSTRUCTIONS

For cooked shrimp

• Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro and avocado in a bowl.
• Pour the lime, lemon and orange juice over the shrimp mixture. Add salt to taste. Gently toss to coat.
• Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving. Serve chilled with tortilla chips if desired.

For raw shrimp

• Place the shrimp, 3/4 cup lime juice and lemon juice in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.
• Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.
• Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
• Serve chilled with tortilla chips if desired.

Enjoy!