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Shrimp Ceviche Cocktail

Make Shrimp Ceviche Cocktail now: bright, zesty shrimp with avocado and cucumber, an easy no-cook crowd pleaser.

Ingredients

• 1/4 cup chopped red onion
• 2 small limes (squeezed)
• 1 tsp olive oil
• 1 lb large cooked, peeled shrimp
• 1 medium hass avocado (diced into chunks)
• 1 medium tomato (diced)
• 1 cup diced English cucumber (not peeled)
• 1 serrano pepper (seeds removed and minced)
• 2 tbsp chopped cilantro (plus more for garnish)
• salt and fresh black pepper to taste
• 1 lime cut into wedges for serving
• 2 1/4 cups shredded iceberg lettuce

Instructions

Step 1: Marinate the red onion

In a small ceramic bowl combine the chopped red onion with the freshly squeezed juice of two small limes, 1 teaspoon olive oil, and a pinch of salt and freshly ground black pepper. Stir briefly so the onion is coated, then set it aside to marinate at least five minutes — this softens the onion’s bite and develops a bright, citrusy dressing that will gloss the salad.

Notes

• Marinate the red onion for at least five minutes to mellow its bite.
• Add avocado just before serving to prevent browning.
• Use firm, large cooked shrimp for the best texture.
• Taste and adjust salt and lime at the end.
• If prepping ahead, keep components separate and combine just before serving.