Shrimp Ceviche

This easy shrimp recipe is delicious and impressive! I recently made it for an evening Baby Shower appetizer and I got multiple emails and phone calls requesting the recipe. It is super good served with Stacy’s Naked Chips and keeps in the fridge for a couple of days. A single recipe will feed a bunch of folks as an appetizer but a double recipe feeds a village! But you could also make a single recipe as an entree for 4. Lots of versatility here! I can’t wait to hear what you think after you make it!

Ingredients

• Cut the shrimp in half lengthwise (so it makes two thin slices of shrimp) and then cut each half into 3-4 smaller pieces (depending on how chunky you want).
• In a food processor, add the lime juice, lemon juice and 1 serrano pepper (seeds removed). Blend until smooth.
• Place shrimp a large bowl. Add the serrano pepper mixture,  red onion, cilantro, the remaining serrano pepper (seeds removed and diced small) cucumber, oregano, salt and pepper. Gently toss the ceviche (I use a rubber spatula to do this). Cover and refrigerate for at least an hour to let the flavors come together and for the shrimp to cook through in the acid from the lime juice.
• Before serving, add the avocado and adjust salt and pepper, as desired.

Notes

• Serranos are very similar in taste to jalapeños, but they’re two to five times hotter. So if spice scares you, maybe try jalapenos instead. And i
• This recipe calls for 2 serrano peppers. If you want a more mild ceviche, omit the second, diced serrano pepper to the ceviche.
• If you love spicy, keep the seeds in the serrano when blending it with the lime juices.