Shrimp ceviche
Cooked shrimp tossed with lime, tomato, cucumber, red onion, jalapeño and avocado, a bright no-cook dinner to scoop up with tortilla chips.
- 25 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $4.67 a serving
- 430 calories
- Gluten-free
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 1 lb cooked shrimp, tails removed, cut into ½-inch pieces
- 4 limes, juiced (about ½ cup)
- 3 Roma tomatoes, diced
- 1 cucumber, diced
- ½ red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- ½ cup cilantro, chopped
- 1 avocado, diced
- 6 oz tortilla chips
- 1 tsp hot sauce (optional)
From your pantry
- ¾ tsp salt
Each serving has about 430 calories, 33 g protein, 45 g carbs and 16 g fat, and costs about $4.67 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No limes? Lemons work.
- No cucumbers? English cucumbers or mini cucumbers work.
- No red onions? White onions or yellow onions work.
- No cilantro? Fresh parsley works.
- No avocados? Guacamole works.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
Put the shrimp in a bowl, pour the lime juice over and chill for 15 minutes.
Timer: 15 min
Dolly’s tip: Traditional ceviche cooks raw seafood in lime juice, which doesn’t make it safe. Starting with cooked shrimp gives the same bright flavor with no risk.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
in the tomatoes, cucumber, red onion, jalapeño, cilantro and salt.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Gently the avocado so it stays in .
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Taste and add more salt or a few drops of hot sauce if it needs it.
Serve cold, with the tortilla chips for scooping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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