Shrimp Ceviche

If you're looking for a dish that's as easy as it is refreshing and satisfying, look no further than Shrimp Ceviche! You can use any of your favorite shrimp to make ceviche and if you want to make it extra quick, you can even use pre-cooked shrimp.

No matter what shrimp you use, make sure it's shrimp that comes from a sustainable source. Always look for wild caught shrimp that's been harvested using sustainable fishing methods or, if possible, farmed shrimp that's been certified sustainable by the Aquaculture Stewardship Council (ASC).

Shrimp Ceviche

Serves 2 as entree, 4 as an appetizer

INGREDIENTS:

• 1lb Shrimp (sustainably sourced)
• 1/4 cup shallots, roughly chopped
• 1 red fresno chili, minced
• 1 Avocado, cut into 1/4" cubes
• 2 tablespoons Cilantro, roughly chopped
• 2 tablespoons Aji Amarillo Paste 
• Juice of 1 Limes
• 1/2 cup Yuzu Juice 
• 1 teaspoon sugar (optional)
• Salt to taste
• Optional additional veggies: cucumber, raddish, bell peppers, etc.

DIRECTIONS: If using raw shrimp, add water to a sauce pot and bring to a boil. Reduce heat to a simmer. Add salt and shrimp and cook for 2-4 minutes or until shrimp are fully cooked. Remove shrimp and add to an ice bath to stop the cooking. Once chilled, if using larger shrimp, cut into smaller 1/2" pieces or if using smaller shrimp, leave whole

1. Add yuzu juice, lime juice, and the aji amarillo paste to a large mixing bowl and whisk to combine. If you like it spicer, add more aji amarillo
2. Add the shrimp, shallots, fresno chili, avocado, chopped cilantro, and any additional veggies of your choosing and toss to combine. If the mix is too acidic, you can add sugar to help balance the flavor. If the mixture is too dry, add more lime or yuzu juice. Season with salt to taste
3. Garnish with additional lime wedges and fresh cilantro. Serve with tortilla chips, crusty bread, or just straight up as a salad