Shrimp Ceviche
This citrusy, ultra flavorful ceviche is perfect for an easy summer side.
Prep: 25 minutes minutes
Total: 25 minutes minutes
Yield:5 servings
- 1 pound shrimp raw and deveined
- 1 cup red onion chopped
- 1 cup cucumber diced
- 1 avocado peeled, seeded, and diced
- 3 tomatoes diced, about 1 cup
- 1 jalapeño diced
- ½ bunch of cilantro finely chopped, about 2-3 tablespoons
- ¾ cup lime juice fresh
- ¼ cup lemon juice fresh
- salt to taste
- pepper to taste
Place shrimp in a large mixing bowl. Add 1/4 cup lime juice and 1/4 cup lemon juice. Let stand 15 minutes.
Meanwhile, make vegetables: In separate large mixing bowl, mix 1/4 lime juice, red onion, cucumbers, avocado, tomatoes, jalapeño, and cilantro.
Combine two bowls and mix well so everything is fully incorporated. Season the ceviche with some salt.
Serve with saltine crackers or chips, hot sauce, and lime wedges.
- Lemon and lime juice amounts: Be sure to use exact amounts. Too little will keep shrimp from curing and too much will cause it to toughen.
- Mixing notes: I toss the vegetables with my hands so as not to squish the avocado, then stir everything gently with a spoon.
- How much juice is in a lime
Calories: 197kcal | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 229mg | Sodium: 714mg | Potassium: 580mg | Total Carbs: 14g | Fiber: 5g | Sugar: 5g | Net Carbs: 9g | Vitamin A: 752IU | Vitamin C: 40mg | Calcium: 160mg | Iron: 2mg