Shrimp Ceviche {quick & easy}

Ceviche is a Latin American seafood dish, usually made with raw fish or shrimp and an acid, usually lime or lemon juice. The acid breaks down the fish proteins and the fish goes from translucent to opaque, similar to cooking it with heat.

While the acid changes the texture and color of the fish, it doesn't kill all bacteria or parasites. If you want to use raw shrimp or fish, use the fresh, high-quality, sushi-grade version.

I use cooked shrimp and some of my favorite summer bounty in this recipe. It makes the dish easy to pull together right before serving. If you do make this recipe with raw shrimp or fish, let it marinade in the refrigerator for 15 to 30 minutes before serving.

Tomatoes. I use the sweetest cherry tomatoes I can find. Tomatoes are best in late August but any type of tomato any time of year works. The sweetness balances out the salty shrimp and lime.

Cucumbers. Persian are my favorite because the seeds are small and the skin is on the tender side. That said, any cucumber will work. English or other kind.

Red onion. The onion adds a bit more sweetness and a bit of a bite. Not the same, but you can sub with another onion if necessary.

Jalapeños. Totally optional, but a small amount adds a bit of kick.

Cilantro. Also optional, chopped very finely.

Shrimp. Local markets in the Pacific Northwest carry a naturally small species from Oregon and I buy them already cooked. Any shrimp works here though.

Avocado. You can serve the ceviche in a half of avocado, or dice it into bite-size cubes and add it right before serving. It's optional but adds a nice neutral flavor and texture.

Lime. A bit of lime juice goes a long way here. Start with a small amount and taste. I go a little light and add more as needed once I've blended the ingredients and let it sit for a bit before tasting. A pinch of salt is optional and helps brings out all the flavors.

I like this ceviche best when pulled together right before devouring it, but it can also be stored in the refrigerator until serving. Serve it with chips, toast, or alongside main fish dish.