This is one of those recipes that I find myself making multiple times a week, especially in the summer. I live in Seattle, where 80% of the year we see cool temperatures and cloudy weather. Since we need it so rarely, most buildings don’t have an air conditioning system – my apartment included.
So, June through August, when temperatures rise and the sun beats through the windows, we are stuck with fans and spray bottles full of cold water to cool ourselves off throughout the day. Cooking over a stove or oven when the apartment is already 90+ degrees is true torture, so I love that this ceviche involves no heat and is so easy to make! It’s just chopping fresh ingredients and throwing them in a bowl. My favorite kind of recipe to enjoy with some cold rosè on a hot summer evening.
If you’re not a fan of shrimp, this ceviche can also be made with some other cooked fish (usually a whitefish like cod or tilapia).
- 1 pound of cooked shrimp, tails, legs, etc removed
- 4 tomatoes, squishy seed parts scooped out
- 1 large cucumber, peeled
- 1/2 of a red onion
- 2 avocados
- 1/2 cup of chopped fresh cilantro
- 2 jalapeños, seeds removed
- 1 tablespoon of minced garlic
- Juice of 1 lime
- 1 tablespoon of red wine vinegar
- Salt and pepper to taste
- Optional: 1-3 teaspoons of hot sauce for an extra kick
- Chop the onion, jalapeno, cucumber, avocado, shrimp, and tomato into small chunks and mix it all in a large salad bowl. I always make sure the jalapeño and onion are in especially small pieces so I don’t get a whole mouthful of the strongest flavors, but instead they’re mixed evenly throughout the dish.
- Add in the garlic, lime juice, red wine vinegar, cilantro, salt, pepper, and hot sauce if you’re including it. Mix again and your ceviche is ready to eat!