Easy Peasy Shrimp Ceviche

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 in 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.