Making a fun appetizer doesn’t have to be hard. I make this shrimp ceviche when I want a fresh appetizer that is sure to impress everyone. I use frozen cooked shrimp because it is a super-quick and an easy option when preparing appetizers.
Quick Recipe with Minimal Ingredients:
In many ceviche recipes there are a lot of ingredients and the recipe requires time to refrigerate. This recipe has minimal ingredients and is quick and ready to eat immediately. I use pre-cooked frozen shrimp for a quick and easy recipe that still tastes delicious. If buying fresh shrimp, I recommend buying peeled and deveined shrimp that can be found in the seafood section in your grocery store. It’s worth the extra couple of dollars you will spend and let’s be honest, nobody wants to clean and devein food they are about to eat!! If you’re feeling more adventurous learn how to cook raw shrimp.
For this easier recipe start by thawing the frozen shrimp in a bowl of cold water until thawed, which should take between 10 and 15 minutes depending on the size of the shrimp. Once shrimp is thawed, use the shrimp immediately or keep it tightly covered in the refrigerator until you are ready to use it.
Depending on the size of shrimp, cut into 1/2 inch pieces and place in a medium-sized bowl. Add olive oil, lime juice, and garlic. Gently stir in diced tomato, avocado, cilantro and season with salt and pepper. You can add cumin for extra flavor or seeded and diced jalapeño for some heat.
Before serving garnish with cilantro leaves.
- 1 pound frozen, cooked shrimp (21-25 per pound), thawed
- 1 lime, juice of
- ¼ cup extra-virgin olive oil
- ½ cup tomato, diced
- 1 avocado, chopped into ½-inch chunks
- 2 tablespoons roughly chopped cilantro leaves, plus more leaves for garnish
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked pepper
- Depending on the size of shrimp, chop shrimp into ½-inch pieces and place in a medium-sized bowl or leave shrimp whole.
- Add lime, olive oil, and garlic.
- Gently stir in diced tomato, avocado, cilantro, salt and pepper into shrimp mixture.
- Before serving garnish with cilantro leaves, if desired.
*NOTE* If the ceviche is too acidic, drain some of the juices and add more avocado and olive oil.
- For more heat, add diced jalapeño.
- Add cumin for extra flavor.
For individual servings that are easy for guests to grab and eat, use plastic, disposable cups. Spoon ceviche mixture in cup, garnish with cilantro and full shrimp with tail, place my Homemade Baked Corn Tortilla Chips in a cup for a fun presentation.