Shrimp Ceviche

This ceviche is one of my favorite appetizers to make ahead when hosting guests on a Sunny day. It's bright, beautiful, and has fabulous flavor. Now, if you've never made ceviche before, yes comment you chopped the shrimp up raw and it does actually "cook" from the acidity of the lime juice! Well this appetizer is great for any occasion, it's especially wonderful way to cool off in the warmer summer months alongside an ice cold drink.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cut each shrimp in half horizontally, then cut each half into 3 or 4 smaller pieces (depending on how chunky you want your ceviche).

Step 2

In a food processor, combine the lime juice, the lemon juice coma and the 2 have serrano peppers. Blend until smooth.

Step 3

Place the shrimp in a large bowl. At the citrus/serrano mixture, red onion, cilantro, minced serrano, cucumber, Oregon, salt, and black pepper. Using a rubber spatula, gently tossed the ceviche. Cover and refrigerator for at least one hour, to let the flavors melt and the shrimp to cook through from the acid in the lime juice.

Step 4

Before serving, gently fold the avocado and adjust the salt and black pepper as desired.