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Shrimp Ceviche

During the brutal months of summer, Cajuns lean towards cooler preparations of dishes that can be served outdoors after a long, hot day. Ceviche is known in the Southern parts of North America as a semi-raw dish loaded with bright, citrusy flavors to fill you up and cool you down.


  • 1 pound  peeled and deveined raw medium shrimp
  • 1/4 cup freshly squeezed lemon juice (from 2 lemons)
  • 1/4 cup  freshly squeezed lime juice (from 2 to 3 limes)
  • 2  medium tomatoes, seeded and chopped
  • 1/2 small red onion, finely chopped
  • 1 medium jalapeño, seeded and finely chopped (about 3 tablespoons)
  • 1/2 cup chopped fresh cilantro leaves and tender stems
  • 1/2 teaspoon kosher salt
  • 1 medium avocado
  • Tortilla Chips for Dipping (optional)


Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.

Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.

Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired.