Quick Shrimp Ceviche
A sweet and spicy shrimp ceviche full of flavor and brightness.
- 2 lb Large Shrimp cooked, deveined, peel and tails-off
- 1 English Cucumber diced
- 1 Jalapeno seeded and minced
- 1 Medium Red Onion diced
- 2 Roma Tomatoes diced
- 1 bunch Cilantro chopped
- ½ cup Lime Juice
- ¼ cup Lemon Juice
- ¼ cup Orange Juice
- 1 tsp Salt
- 1 tsp Pepper
- Tortilla Chips for serving
Combine juices, salt and pepper in a small dish.
Cut shrimps into three pieces each. In a large bowl add shrimp, cucumbers, red onions, cilantro, tomatoes and jalapeno. Pour juice mixture over and stir to evenly coat.
Cover with plastic wrap and place in refrigerator. Allow to chill at least 15 minutes before service. One hour is better but not more than 12 hours.
Serve with tortilla chips, if desired.