I Make This Shrimp Ceviche Whenever It’s Too Hot to Cook

Gently poached shrimp marinated in lime and lemon juice will take the edge off of summer.
I Make This Shrimp Ceviche Whenever It’s Too Hot to Cook
Made with poached shrimp marinated in citrus juice, tomato, avocado and cilantro, this is the perfect dish to make when it's too hot to cook. Joe Lingeman/TNS
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When the heat of summer sets in I just want to eat meals that will cool me down. My relationship with soups, stews, and basically anything that comes out of the oven is on hold for these next few months. I prefer easy summer dinners that come together quickly when I don’t feel like cooking.

Needless to say, this shrimp ceviche is on heavy rotation. The shrimp are gently poached first, then marinated in freshly squeezed lime and lemon juice with ripe summer tomatoes, red onion, jalapeño, and fresh cilantro. Add creamy, diced avocado right before serving. It’s tangy and refreshing, perfect for those hot summer days.

Sheela Prakash, TheKitchn.com
Sheela Prakash, TheKitchn.com
Author
Sheela Prakash is a senior contributing food editor at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected]. Copyright 2021 Apartment Therapy. Distributed by Tribune Content Agency, LLC
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