1largeavocadopeeled, pitted, and cubed - or 2 small
kosher salt and black pepperto taste
Instructions
Peel, devein, and cut shrimp into smaller pieces. (See image in post)
Mix the citrus juices, diced serrano pepper, tomato, and onion, with the chopped cilantro, olive oil, salt and pepper in a glass bowl.
Add the shrimp and stir to combine, making sure all of the shrimp pieces are fully submerged in the lime juice. The acidity of the citrus helps “cook” the shrimp and kill potential bacteria or parasites.
Cover bowl and refrigerate for 30 minutes. The shrimp will turn pink and firm as they “cook” in the acidic marinade.
Gently stir in the avocado into the ceviche and serve cold. It can be plated individually or served in a large bowl for sharing, with tortilla chips, tostadas, plantain chips, or crusty bread.
Pair with an ice cold beer or tangy margarita to compliment the ceviche’s spicy undertones!
Notes
Ensure that the shrimp you’re using is fresh. Look for shrimp that have a mild odor, firm texture, and translucent flesh. Avoid shrimp that have a strong fishy smell or slimy texture, as these are signs of spoilage.
Leftover ceviche can be stored in the refrigerator to maintain its freshness and quality. Transfer the ceviche to an airtight container with a tight fitting lid.
Store the ceviche in the refrigerator for up to 24-30 hours. While ceviche is best enjoyed fresh, it can still be safe to eat up to the next day if stored properly.
To save time, purchase peeled, deveined shrimp. Frozen works great, defrost in the refrigerator overnight before using.