INGREDIENTS
1 lb. cooked shrimp, peeled and deveined
1/4 cup fresh lemon juice about 2 lemons
1/4 cup fresh lime juice, about 3 limes
1/2 cup fresh squeezed orange juice
4 whole plum tomatoes, seeds removed and diced
2 whole jalapeno peppers, seeds and vein removed, minced
1 cup jicama diced, or diced peeled apple
½ cup fresh cilantro, chopped
¼ cup red onion finely, chopped
1 avocado, pitted and diced
Kosher salt and fresh ground pepper
DIRECTIONS
Chop the shrimp into 1/2” pieces and transfer to a bowl. Set aside.
In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.
Notes:
Do not use lemon, lime or orange juice from a container. Fresh squeezed is recommended for best results.
Shrimp ceviche is best enjoyed the same day it’s made.
