One of the favorite dishes in my house that sets the tone for a beach vacation is shrimp ceviche. It is light, has vibrant flavors, and looks pretty plated to boot.
In traditional ceviche, the fish is cooked using an acid, such as lemon juice. My recipe uses pre-cooked shrimp to be able to make the dish quickly and appeal to a broader audience. The Simple Shrimp Ceviche is loaded with baby tomatoes, red onion, avocado, and cilantro in addition to the generous amount of shrimp. The final touch is a bit of lime juice, salt, and fiesta lime seasoning. The resulting dish will sure to become a summertime staple in your house too!
Simple Shrimp Ceviche
1 lb cooked, tail off shrimp, chilled
1 cup chopped baby tomatoes (~1/2 pint)
1 cup diced red onion
1 large Hass avocado, pitted and chopped
4 tablespoons cilantro, chopped
2 tablespoons lime juice
¼ teaspoon salt
½ teaspoon fiesta lime seasoning
Chop the shrimp into bite size pieces and add to a large bowl. Add in the tomatoes, red onion, avocado, and cilantro. Cover with the lime juice, salt, and fiesta lime seasoning and stir to coat and mix evenly. Refrigerate until ready to serve.