Shrimp Ceviche
Nothin says summer to me like ceviche, a mojito, and bare feet on the patio...Perfect to make ahead or enjoy the time needed for refrigeration with a walk or a head start on that mojito :-)
Ingredients
Instructions
Boil shrimp in salted water 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
Right before serving, add the cilantro, cucumber, and avocado.
Using lettuce leaves as a garnish, serve with chips or wratpped in warm tortillas.
Nutrition
- Calories
- 245.7
- Fat Content
- 8.8
- Saturated Fat Content
- 1.4
- Cholesterol Content
- 220.9
- Sodium Content
- 3752.9
- Carbohydrate Content
- 19.3
- Fiber Content
- 4.9
- Sugar Content
- 5.3
- Protein Content
- 26.1
