Just in time for summer, this ceviche recipe is the perfect way to turn our IQF shrimp into a can't miss first course packed with clean, fresh flavors.
- 1 lb of IQF shrimp
- Juice of 1 Lemon
- Juice of 3-4 Limes
- 1 Serrano Pepper, diced
- 1 Avocado, diced
- 1/3 cup Diced Red Onion
- 1/3 cup Diced Cucumber
- Handful Chopped Cilantro
- 1/2 tsp Dried Oregano
- 1/2 tsp Salt and Cracked Pepper
Thaw one pound of shrimp in your refrigerator overnight. Drain, and cut shrimp into 3/4 in chunks.
In a large non-metallic bowl, toss the raw shrimp pieces with the onion, cucumber, cilantro, oregano, salt and pepper. You can adjust the level of heat in the dish by keeping or discarding the seeds of your pepper, or by trying other varieties such as jalapeno or Anaheim.
Add the lemon and lime juice, which should be enough to completely cover the mixture. Cover bowl and place in refrigerator for at least 1 hour. Stir occasionally to ensure that all shrimp have turned opaque before serving.
Top with diced avocado right before serving alongside a basket of tortilla chips. Garnish with extra lime wedges and a margarita, if the occasion calls for it.
(Pro tip: we know authentic ceviche is made with raw shrimp that is cured in fresh citrus juice, but if you are pinched for time you can substitute a pouch of two of of cooked Simply Shrimp for a "ceviche-style" dish that is ready in about 20 minutes.)