This Shrimp Ceviche Salad recipe is super simple in preparation and ingredients. It is closer to a salad than a ceviche since the shrimp is cooked before assembling into the salad. I’ve had ceviche dozens of times, and even as a lover of sushi, sashimi, and all things raw, I’ve never really enjoyed ceviche. Yes, I know the lime juice or whatever choice of acid is used to ‘cook’ the seafood, but I just have yet to come across one that wowed me, much less made me want to come back for more.
You may again call me crazy, but I do like shrimp salad – the kind with mayo – but trying to stay healthy, I looked for ways to make a similar dish without mayo, but with cooked shrimp. My search resulted in a cross between the two – a Shrimp Ceviche Salad. I do realize this will probably draw criticisms from both ‘sides’ from “that’s not ceviche, your shrimp is boiled!” to “that’s not shrimp salad, there’s no mayo!” But I don’t care – it’s a little healthier, delicious, and refreshing.
Shrimp Ceviche Salad
Ingredients
- 1 lb raw large shrimp peeled, deveined
- 2 tbsp salt
- 1 cup english cucumber diced
- 1 cup tomato diced
- 1 large avocado diced
- 1/4 cup red onion(s) finely chopped
- 1 jalapeno pepper(s) seeded, finely chopped
- 2 limes juiced
- 2 lemons juiced
- salt and pepper to taste
Instructions
- Bring a pot of water to boil and add shrimp and salt. Cook for 3 minutes.
- Drain shrimp and cover with ice and cold water in a bowl stop cooking.
- Once cooled, pat the shrimp dry and chop into rough 1/2-inch pieces.
- Put everything in a large bowl and toss to mix. Check seasoning after mixed and add salt and pepper if needed.
- Cover and let in the refrigerator for 30 min.
- Toss again and check again for seasoning before serving.
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