Shrimp and Avocado Ceviche

You can substitute shrimp for any fish from salmon to octopus. If you count octopi as a type of fish. Oceanographers, I could really use your help here.

Ingredients

1 lb large raw shrimp, peeled and deveined

1/2 cup red onion, thinly sliced

1 jalapeño, ribs and seeds removed, minced

1/2 cup English cucumber, diced

1 cup Roma tomatoes, seeded and diced

3/4 cup fresh cilantro leaves, roughly chopped

1 avocado, peeled, seeded, and chopped

3/4 cup fresh lime juice

1/4 cup fresh lemon juice

1/3 cup fresh orange juice

Kosher salt, to taste

Tortilla chips, for serving

Preparation

1. Place the shrimp, lime juice, and lemon juice in a non-reactive bowl. Cover and refrigerate for at least 30 minutes, or until the shrimp are pink and opaque throughout. This process can take up to 2 hours depending on the size of your shrimp, so plan accordingly.

2. Add the red onion, jalapeño, cucumber, tomatoes, cilantro, and orange juice to the shrimp mixture. Season with salt and stir to combine.

3. Cover and refrigerate for at least 30 minutes or up to 8 hours. Add the avocado just before serving — if refrigerating longer than 30 minutes, keep the avocado separate and fold it in at the end.

4. Serve chilled with tortilla chips.

Notes

Inspired by Dinner at the Zoo.