Shrimp ceviche

Although ceviches are typically made of fish that have been “cooked” in lime juice, a shrimp ceviche is usually composed of cooked shrimp. While there are many types of ceviches, I categorize them into ones that are in a heavy cocktail sauce and ones in a lighter, refreshing sauce. This recipe is the latter. It should be a light, refreshing dish served on a hot day.

  
    Recipe serves
    Active time
    Total time
  

    4 people as an appetizer
    20m
    20m
  

  
    Ingredients
  
    1 pound medium cooked shrimp, whole or chopped
  
    2 tablespoons olive oil
  
    1 serrano pepper, sliced or chopped; see Notes below
  
    2 tablespoons chopped red onion
  
    2 tablespoons chopped green bell pepper
  
    2 tablespoons chopped tomato
  
    2 tablespoons chopped avocado
  
    1/3 - 1/2 cup lime or lemon juice
  
    cilantro for garnish
  
    salt, pepper

  
    Instructions
  
    • Toss the shrimp with the olive oil; mix well.
  
    • Add the remaining ingredients, except the cilantro. 
  
    • Taste and season with salt and pepper. If the ceviche tastes too sour, add a bit of sugar or orange juice. Garnish with cilantro. 
  
    • Cover and refrigerate until cold.

  
    Variations
  
    • Use a different color of bell pepper or a mixture of several colors.
  
    • Mix the cilantro into the ceviche instead of just garnishing it on the top.
  
    • Vary the pepper - try jalapeño, habanero, or banana pepper.
  
    • Add olives.

  
    Notes
  
    • To make the ceviche less spicy, de-seed and/or devein the pepper or leave it out completely. 
  
    • To make a ceviche for both spicy and mild palettes, cut the peppers into large pieces so that they can be easily picked out or serve a bowl of chopped peppers to  be added at will.

  
    Storage
  
    • Store covered in the refrigerator for up to 24 hours.

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