Video tutorial: Easy shrimp ceviche recipe for hot days

When it’s hot outside, the last thing many of us want to do is cook dinner over a hot stove or oven that will also warm up our house. Instead, opt for a no-cook meal that is filling and refreshing, like shrimp ceviche.

Ceviche is a classic no-cook meal and we’ve added a little Mediterranean twist to the classic Peruvian dish, plus a little something extra to make it even easier to make at home.

Watch this video to see how to make an easy and delicious shrimp ceviche.

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Shrimp ceviche recipe

Many ceviche dishes use citrus to cook raw seafood. As home cooks, we’re simplifying it and using pre-cooked shrimp, tuna or rotisserie chicken.

For no-cook shrimp ceviche, you’ll need:

• Shrimp or your choice of protein.

• Tomato.

• Red onion.

• Cucumber.

• Kalamata olives, roughly chopped.

• Parsley, roughly chopped.

• Lemon.

• Orange (optional).

• Salt and pepper.

• Fresh mint.

To make Mediterranean shrimp ceviche:

1. Slice the tomatoes and remove the seeds to reduce the amount of liquid in the ceviche.

2. Use a chopper to quickly and evenly cut the tomato, cucumber and onion.

3. Combine the tomato, cucumber, onion, protein, roughly chopped parsley and olives in a large bowl. Squeeze in lemon juice. If you want a bit of sweetness, add a squeeze of orange juice.

4. Season it to taste with salt and pepper.

5. Mix.

6. Top the ceviche with a sprinkle of fresh mint.

Enjoy the ceviche with store-bought or homemade pita chips, as a wrap or over fresh greens.

This article originally appeared on USA TODAY: How to make shrimp ceviche: The only recipe you need