The hot days of summer mean summer vacation, and this cool and refreshing shrimp dish reminds us of a little summer siesta! Today we are sharing an easy-to-prepare Shrimp Ceviche recipe as the third in our five days of summer shrimp recipes. It’s the perfect snack to eat by your pool or to impress guests with as an appetizer at a summer gathering, and it’s so easy to make! Try this for your upcoming Fourth of July summer barbecue.
You will need:
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1 lb. uncooked Louisiana shrimp peeled and deveined. If the shrimp are big, chop them into smaller pieces.
If fresh Louisiana shrimp aren’t avaialble in your area, Deanie’s will ship them directly to your door from our online retail site. Pick up the rest of the ingredients at your local supermarket.
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½ cup lime juice
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½ cup hand-squeezed orange juice
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1 cup diced tomato
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1 cup diced cucumber
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¼ cup chopped cilantro
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½ cup red onion
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1 serrano chile, seeded and minced
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season with salt to taste
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Add diced avocado if you desire
Place the shrimp in a large bowl and soak with lime and orange juice for 15 mins. The acidity will “cook” the shrimp and there is no need to pre-cook them. Mix the veggies in, top with seasoning and your favorite hot sauce. Serve with tortilla chips or crackers immediately after preparing.
Share your favorite summer seafood recipes in the comments and check back for two more easy shrimp recipes in our five days of summer shrimp! Click here for our Shrimp Kebabs on the grill recipe and here for our Shrimp Remoulade recipe.