Today I am bringing you this delicious, refreshing, super quick and easy shrimp ceviche recipe. It's a perfect little appetizer to serve up at family functions, or even just to enjoy as a snack or little lunch on your own.

Ceviche is a Latin American seafood based dish that uses acids in citrus (limes/lemons/oranges) to "cook" the food. If the idea of just letting your seafood soak in a citrus marinade weirds you out (I know it does for me) you can always pick up already cooked seafood or boil your seafood for a few minutes until tender.

Here's what you'll need to make this quick and scrumptious dish:



PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES

• 2 pounds of peeled, deveined, and cooked shrimp 
• (I grabbed a bag of 41-50 frozen shrimps from the freezer by the seafood station)
• 3 Limes, juiced
• 1 1/2 Lemons, juiced
• 6-8 Tablespoons of Orange Juice 
• (Though I'd prefer 1/2 an orange, but I didn't have then available when I originally made this recipe)
• 1/2 cup Cilantro, finely chopped
• Red onions, thinly sliced
• 1/2 cup of Pico De Gallo 
• (to make your own, combine diced: tomatoes, onions, jalapeños, and cilantro) 
• 1-2 Tablespoons Extra Virgin Olive Oil 
• Salt & Pepper (to taste)
• Tabasco Sauce (optional, to taste based on your heat preferences) 
• Plantain chips (for garnish)

1. Dice your shrimp into bite size pieces and set in a bowl.
2. Combine lime juice, lemon juice, orange juice (start with 6 tablespoons), cilantro, onions, Pico De Gallo, and EVOO to your bowl of shrimp. Mix well.  If it's too acidic for your taste from the lime/lemons, add another tablespoon of orange juice. But it should be more lemon/lime flavored. 
3. Add a pinch of salt and fresh cracked pepper to taste. 
4. Refrigerate for 30 minutes to let the flavors marry and the shrimp to marinate and absorb the flavors. 
5. Add a few drops of Tobasco Sauce, to taste. (I'm a big fan of spice, so I did about 8-10 drops for the whole bowl; you can also add the hot sauce individually once your plate.)
6. Serve in a bowl and top with plantain chips for crunch and texture. 
7. ENJOY!