(Source: dinnerattgezoo.com recipe and photos and Sara Welch and World Atlas photo and unsplash photos and Wikipedia and Condors Tour anc travel and National Geographic and Tasty video and Inspired Taste video and Chef Zee Cooks video)
••••SHRIMP CEVICHE (PERU)🇵🇪!!
Prep Time 34 minutes
Cook Time 1 minute
Total Time 35 minutes
Servings
Calories 236kcal
Author Sara Welch
••••IN PERU 🇵🇪!! PLEASE JOIN ME!!
🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪
••••ENJOY THE VIDEO!!
2 pounds shrimp cooked or raw (I use cooked)
1/2 cup red onion thinly sliced
1 jalapeno ribs and seeds removed, then minced
3/4 cup cucumber diced
1 cup Roma tomatoes seeded and diced
3/4 cup cilantro leaves chopped
1 avocado peeled, seeded and chopped
1/2 cup lime juice use 3/4 cup of lime juice if you're using raw shrimp, use 1/2 cup if you're using cooked shrimp
1/4 cup lemon juice
1/3 cup orange juice
salt to taste
tortilla chips for serving
For cooked shrimp
Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro and avocado in a bowl.
Pour the lime, lemon and orange juice over the shrimp mixture. Add salt to taste. Gently toss to coat.
Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours.
If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving. Serve chilled with tortilla chips if desired.
For raw shrimp
Place the shrimp, 3/4 cup lime juice and lemon juice in a bowl.
Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque.
This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.
Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture.
Stir to combine.
Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours.
If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
Serve chilled with tortilla chips if desired.
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