A few months back my friend Angie brought the most amazing Shrimp Ceviche to game night. I helped myself to several servings and she took home an empty bowl.
Meanwhile, the cheese and gluten-free crackers went untouched. That’s a sign of a good recipe.
I’m a simple cook. If you take a look at my recipes, I don’t cook or bake anything that really requires any amount of work. Well except for my tamales. Those take a little bit extra effort in the kitchen.
So, when Angie said how Easy Peasy the Shrimp Ceviche was to make, I was all ears.
Last week, as I was preparing for an appreciation lunch for some friends, I knew I wanted to make this. I texted Ang and she sent me the link to the recipe.
Of course, I made a few shortcuts that I’ll share in a moment.
We had a wonderful afternoon, talking, playing Bunco and Scrabble, enjoying a chair massage from our friend Tara, and lunching on Easy Peasy Shrimp Ceviche.
Actually, it ended up being the perfect lunch, light, but filling, especially when devoured with tortilla chips and followed by Cranberry Pumpkin Bars.
I shared my very first adventure in making Easy Peasy Shrimp Ceviche on Instagram stories. In case you missed it, here it is.
Seriously, the hardest part was knowing which knife to use to get the job done. Thankfully, I have Tom. His years of selling Cutco Cutlery still come in handy.
Okay, so here are my shortcuts.
Go to Costco and buy the 2 lb. bag of pre-cooked shrimp with the tail off. And don’t do what I did. Which is not read the fine print on the bag where it says to “not thaw under running water.” Put it in the refrigerator the night before using.
Get bottled lime juice (not from concentrate) and then a few real limes. Saves time on juicing but still gives the authentic fresh lime flavor.
Not a shortcut, but an addition to the recipe, throw in a can of diced tomatoes with onion and garlic for extra texture and flavor.
Like I said. Easy. Peasy. Okay, here’s the recipe.
Easy Peasy Shrimp Ceviche
Serves 6-8 for lunch/dinner or 12-15 for an appetizer. Feel free to cut recipe in half.
- 2 Medium Cucumbers
- 1 White Onion
- Bunch of Cilantro
- 2 Avocados
- 1 can Diced Tomatoes with Onion & Garlic
- 1 c. Ketchup
- 1/4 c. Hot Sauce
- 1/4 c. Extra Virgin Olive Oil
- 1 c. Real Lime Juice + 2 Limes
- 2 lbs. Cooked Shrimp with Tail-Off
- Tortilla Chips
- Dice and peel cucumbers. Throw in large mixing bowl.
- Chop onion. Add to bowl.
- Chop cilantro. (I had to Google how to do this. Here’s what I found!) Add to bowl.
- Peel, pit, and cube avocados. Add to bowl.
- Open can of tomatoes and add to bowl.
- In separate bowl whisk together ketchup, hot sauce, olive oil, and lime juice.
- Cut shrimp in half and add to bowl.
- Pour sauce over top and mix well.
- Slice a few lime slices for garnish and then squeeze the rest of the lime juice over top of ceviche.
- Cover and refrigerate until ready to serve.
I didn’t really measure the cilantro. Just added a handful. Adjust to your taste. Totally could have added more avocado. 😉 This is not super spicy. A little bit of extra hot sauce would give it a nice kick. Also, it would be super good with a healthy maragarita or two!