Shrimp Ceviche
A classic appetizer for virtually any type of gathering. It’s bright, citrusy, buttery, and perfectly balanced to please every palate.
Ingredients
Instructions
Prepare ice bath for shrimp.
Bring 2 quarts water, kosher salt, lime wedges (squeeze juice out into pot as well as adding wedges), peppercorns and reserved cilantro stems to boil in a medium pot over medium-high heat. Add shrimp and cover; remove from heat and let stand 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath.
When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and chop into 1/2-inch pieces; transfer to a large bowl.
To shrimp add tomatoes, cucumber, radishes, red onion, jalapeño, cilantro and lime juice; gently stir to combine. Season to taste with kosher salt and gently stir again. Cover and refrigerate 30 minutes.
When ready to serve, peel, seed and dice avocado. Add to ceviche and gently stir in to combine. Transfer to serving bowl and garnish with microgreens if desired. Serve with tortilla chips and lime wedges (optional).
Nutrition
- Calories
- 107 kcal
- Carbohydrate Content
- 7 g
- Protein Content
- 13 g
- Fat Content
- 4 g
- Saturated Fat Content
- 1 g
- Sodium Content
- 582 mg
- Fiber Content
- 3 g
- Sugar Content
- 2 g
- Trans Fat Content
- 0.003 g
- Cholesterol Content
- 91 mg
- Unsaturated Fat Content
- 4 g
- Serving Size
- 1 serving
