Avocado adds creaminess to help the dish come together.
Serve this shrimp ceviche with tostones (fried plantain chips) or tortilla chips.
Add shrimp and immediately turn off the heat.
Let the shrimp sit until just cooked through, about 3 minutes.
Transfer to a cutting board until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip).
Add lemon, lime and orange juice.
Stir in cucumber, onion and chiles.
Refrigerate for 1 hour.
Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture.
Let stand at room temperature for 30 minutes before serving.
Garnish with cilantro leaves, if desired.
Tips
Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.
Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
