Summer is in full swing and so is the heat! That means I am all about an easy meal that I barely have to cook. Ceviche is one of those dishes that I tend to make in the summer more often than not because it just begs to be eaten on a warm afternoon with a cold beer outside on a patio, or if you are lucky, maybe on the beach! There are all sorts of ceviche varieties, but we love this shrimp ceviche because we always have access to fresh wild caught shrimp since we are close to the Gulf. This recipe for easy shrimp ceviche is a great one to try if you have never made your own at home, and I just know you are going to love it as much as we do.

Traditionally, ceviche uses seafood that is completely raw and then cooked in the citrus juices as it marinates. You can definitely do this depending on how fresh your seafood actually is. If we are at the beach and my husband catches some fish right out of the ocean, you betcha that I will be using raw, but with shrimp sometimes I like to cook it slightly in boiling water just to make sure there is no bacteria hanging around. This method is also less intimidating for those who are a little scared of raw seafood and makes it kid-friendly too. Feel free to use raw shrimp here if you choose to, totally up to you and your comfort level.

You can really make this your own by swapping the shrimp for another seafood like fresh fish, scallops, etc. The key here is that whatever seafood you are using it needs to be high quality, fresh, and wild caught seafood that you are using. Feel free to make this recipe spicier by adding more chiles, or less spicy by adding less. This shrimp ceviche is so great as a light appetizer, but I love it as an easy summer meal as well.

Serve it up with some salty tortilla chips and your favorite Mexican lager and you’ve got yourself a bowl full of happiness guaranteed.

Ingredients:

• 1 Lb. Peeled and Deveined Fresh Wild Caught Shrimp

• 1/2 Cup Diced Tomatoes

• 1 Jalapeño, Diced Small

• 1 Avocado, Diced

• 1/4 Cup Diced Red Onion

• 1/4 Cup Chopped Cilantro

• 1/4 Cup Lime Juice

• 1/8 Cup Lemon Juice

• 1 Tsp. Kosher Salt

• 1/2 Tsp. Black Pepper

Directions:

• Bring a pot of water to a boil and add shrimp, cooking only 1-2 minutes until just pink. Drain and place into cold ice water to stop the cooking process.

• After the shrimp are completely cooled, remove the shrimp onto paper towels and pat dry.

• Chop the shrimp into bite size pieces and add to a large bowl.

• Add in tomatoes, avocado, jalapeño, red onion, cilantro, lime juice, lemon juice, salt, and pepper.

• Gently toss to combine and cover and let marinate for at least one hour.

• Taste test for more salt and pepper and season accordingly if needed.

• Serve with your favorite tortilla chips.

How gorgeous and fresh does this bowl of shrimp ceviche look? It’s just so yummy and perfect to make all summer long!