With plump shrimp and buttery avocado, paired with crispy celery, tangy onions, and fragrant cilantro, this easy shrimp ceviche recipe boasts a medley of tastes, aromas, and textures that tickles all your senses.
Marinating the shrimp and onions with zesty lime juice starts to denature the proteins in the shrimp, giving it a cooked texture on the outside while the inside remains creamy and sweet. I used raw Botan Shrimp meant for being eaten as sashimi, but if you don't have access to sashimi-grade shrimp, this will still be mouthwateringly good with poached shrimp.
I usually serve this like a salad with lettuce, but it's also delicious served as a dip, along with some tortilla or thick-cut potato chips.
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