Say hello to sunshine (and summer) with this shrimp ceviche.


By SARA VANDEN BERGE


I fell head over heels in love with ceviche while on a ferry from Cancun to Isla Mujeres.


We were celebrating my daughter’s high school graduation and a short daytrip to the fun little island with the golf carts ended with a spectacular fish ceviche whipped up by the boat’s crew.

I had enjoyed ceviche before, but never like that.


It was made with fresh fish, white onion, lime, jalapeno and salt. That’s it.


I have been trying to recreate that same taste for years now, but haven’t been able to master it.

But I do make this recipe for shrimp ceviche on the regular during the summer and it’s a family favorite.


With 80 degrees in the forecast this week, I couldn’t resist making the first big batch of the season.


Here’s the recipe I use, but feel free to play with the ingredients to your liking.

WHAT’S IN IT


1 pound peeled and deveined raw medium shrimp


1/4 cup freshly squeezed lemon juice


1/4 cup freshly squeezed lime juice


2 medium tomatoes, seeded and chopped


1/2 small red onion, finely chopped


1 medium jalapeño, seeded and finely chopped


1/2 cup cilantro


1/2 teaspoon kosher salt


1 medium avocado


Tortilla chips, for serving (optional)

HOW TO MAKE IT


Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes.


Drain and set aside.

Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours. Add diced avocado just before serving and stir gently. Serve with your favorite tortilla chips or crackers.