Joan’s Easy Shrimp Ceviche

Bright, fresh, and so simple. This version uses pre‑cooked frozen shrimp (thawed), so there’s zero stress about raw seafood—and it still tastes like a sunny beach day in a bowl. It’s loaded with protein, veggies, healthy fats (hello, avocado), and big flavor from lime, lemon, garlic, jalapeño, and cilantro. Serve it with tortilla chips, tuck it into lettuce cups, or spoon it over greens for a high‑protein meal.

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Ingredients:

Base Ceviche

• 1 lb pre‑cooked medium shrimp, thawed, peeled & deveined (tail off). Rough chop into ½‑inch pieces (leave a few whole if you like texture).

• ¾ cup finely diced red onion (about ½ medium).

• 1 cup diced Roma tomatoes, seeded (about 3–4 Roma).

• 1 cup peeled, seeded, diced cucumber (½ large English or 2 Persian cucumbers).

• 2 medium avocados, diced (add at the end so they stay green).

• 1 jalapeño, seeded & minced (leave some seeds for heat, optional).

• 1 small garlic clove, microplaned or very finely minced (≈½ tsp). Use 2 cloves if you love garlic.

• ½ cup chopped fresh cilantro (lightly packed; include tender stems).

• 1 tsp kosher salt, plus more to taste.

• Freshly ground black pepper (optional, but nice).

Citrus Marinade

• 4 limes, juiced (≈½ cup / 120 ml).

• 1 lemon, juiced (≈3 Tbsp / 45 ml).

• Optional: zest 1 lime before juicing for extra pop.

To Serve

• Tortilla chips (salted or lime).

• Butter lettuce leaves, endive scoops, or mini bell pepper halves (gluten‑free option).

• Hot sauce or Tajín for topping (optional).

Instructions:

1. Thaw & Prep Shrimp
If frozen, thaw shrimp under cool running water or overnight in the fridge. Drain well and blot dry with paper towels so the ceviche doesn’t get watery. Chop into bite‑size pieces.

2. Build the Marinade Base
In a non‑reactive bowl (glass or stainless), combine lime juice, lemon juice, garlic, jalapeño, and salt. Add the diced red onion and let it sit 5–10 minutes. This quick soak slightly "cooks" the onion and mellows the bite.

3. Add Shrimp & Chill
Stir in the chopped shrimp. Cover and refrigerate 15 minutes so the flavors penetrate.

4. Fold in Veggies
Add tomatoes, cucumber, and cilantro. Toss gently to coat.

5. Add Avocado Last
Right before serving (or up to 10 minutes ahead), gently fold in diced avocado. Season with additional salt and pepper to taste. If you like more acidity, squeeze in extra lime.

6. Serve
Spoon into a serving bowl. Garnish with extra cilantro, a sprinkle of Tajín, or thin lime slices. Serve with tortilla chips or lettuce cups.