This no cook shrimp ceviche is perfect for a hot summer day!
Keyword appetizers, shrimp ceviche
Prep Time 10minutes
Cook Time 20minutes
1lb.Raw Jumbo Shrimpdeveined & cleaned, chopped
¾cupTomatoessmall diced or sub small cherry tomatoes
½cupRed Onionsmall diced
In a flat bottom dish, cover the chopped shrimp with the orange, lime and lemon juice. Refrigerate for 20 minutes to cook the shrimp in the acids of the citrus juices. The shrimp should begin to turn pink and firm up.
When the shrimp has firmed up add the cucumber, tomatoes, red onion, cilantro, salt, pepper and jalapeno, if desired, to the bowl of shrimp.
Fold thoroughly and serve warm or chilled with crackers or tortilla chips.
Can be refrigerated for up to 3 days after serving.
Precooked shrimp may be substituted and refrigerated for 10 minutes instead of 20.
Make sure to cover raw shrimp completely with the orange, lemon and lime juice while it is cooking in the citrus juices.