This Ceviche de Camaron is a make-ahead, light and refreshing no-cook appetizer made with shrimp and a fresh mix of tomatoes, avocado, jalapeño, and onion tossed in lime juice!
Add the lime juice and the Kosher salt to a large mixing bowl and stir to combine.
Cut the shrimp into small, bite-sized pieces (just under a 1/2" dice) and transfer it to the mixing bowl with the lime juice. Cover with plastic wrap and refrigerate for 20 minutes, toss the shrimp about half-way through. While the shrimp is "cooking," prepare the remaining veggies.
Remove the seeds and pulp from the tomatoes, chop into a 1/4" dice, and add to a medium-sized mixing bowl. Deseed and finely dice the jalapenos, and add them to the bowl with the tomatoes. Add the chopped onion and cilantro to the bowl as well and set aside until ready to use.
Add the veggie mixture to the bowl with the shrimp. Stir until evenly mixed. Then, cover and refrigerate for about 30-40 minutes more, stirring about every 15 minutes or so, or until shrimp are opaque -- with a pink exterior and white flesh -- and fully cooked through.
Add the avocado and stir until evenly mixed in. Serve the ceviche chilled with good, hearty tortilla chips, and enjoy!
Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
The Anthony Kitchen