Shrimp Ceviche with Cucumber and Avocado
Around this time last year, I was in the midst of wedding planning! Yes, a wedding - such a crazy concept especially now in these times we’re living in. But it’s because of everything going on in the world right now that I am especially grateful for the festive wedding season we were so #blessed to enjoy with our family and friends. Oh, nostalgia!
Speaking of nostalgia and wedding season, one of my favorite wedding memories was the fabulous wedding shower my mom threw me. If you read Hungry Ali, you know I got all of my cooking and entertaining tips from Mama D. She truly is the OG so you know this bridal shower was truly epic! Because I’m obsessed with all things Mexican food, she threw me a bridal shower fiesta complete with Pinterest-worthy decorations galore, signature cocktails, a taco bar, a show-stopping tres leches cake and, last but not least, a cool, refreshing ceviche.
While the whole soirée was unforgettable, I have not been able to get my mind off that gorgeous ceviche. Especially during the summertime, I am constantly craving something fresh yet savory and totally satisfying. So what’s a girl to do? Whip up the ceviche, of course!
Inspired by my mama’s recipe, this ceviche is truly a stunner. While most ceviche utilizes raw shrimp that “cooks” in citrus juice, I actually prefer to flash poach my shrimp to ensure it’s cooked fully ( all about safety here, kiddos!) Then it’s loaded with not one, not two but three types of citrus for an extra zesty punch, cilantro, red onion, tomato jalapeño for classic ceviche favors.
But my favorite parts of this ceviche and what makes it truly stand out is the addition of cool, crunchy cucumber and creamy avocado. All together this ceviche is light, refreshing and totally crave-worthy for a hearty app or a light dinner. Pro tip: enjoy your ceviche with chips or piled atop a crunchy tostada shell doused in your favorite hot sauce. You will thank you later!
Shrimp Ceviche with Cucumber and Avocado
Ingredients
2 pounds peeled and deveined shrimp
1/2 cup red onion, diced
1 jalapeño, minced (seeds and ribs removed if you don’t want a lot of heat)
1/2 English cucumber, diced
1/2 cup cilantro, chopped
1 avocado, diced
Juice of two limes
Juice of one lemon
Juice of one naval orange
Kosher salt to taste
Directions
Fill a large pot with water and bring to a soft boil. Poach your shrimp for 2-3 minutes, until just turning pink. Drain shrimp and set aside until cooled, about 10 minutes.
Meanwhile, combine red onion, jalapeño, cucumber, cilantro, tomato, lemon, lime and orange juice together in a large bowl. Cut shrimp into about 1/2 inch pieces and add to citrus mixture, tossing well to combine. Chill for at least an hour before serving.
Right before serving, add diced avocado and toss well to combine. Season to taste with salt. Serve chilled with tortilla chips or tostada shells, and your favorite hot sauce!
