Shrimp Ceviche
My shrimp ceviche recipe features juicy shrimp and a rainbow of veggies in a bright citrus marinade. It's light, fresh, and easy to make.
Ingredients
Instructions
Raw shrimp method: If using raw shrimp, place it into a bowl and add 1/4 cup lemon juice. Cover and refrigerate for 15-20 minutes, until the shrimp turns pink and opaque.Cooked shrimp method: Alternatively, you can poach the shrimp. Bring a pot of salt water to a boil. Turn off the heat and add the shrimp. Cook for 1-3 minutes, until the shrimp turns pink and opaque.
Pat the shrimp dry and chop into bite-sized pieces, similar in size to the vegetables.
In a large bowl, combine the diced shrimp, tomatoes, cucumber, mango, avocado, shallots, jalapeno, and cilantro.
Add 1/4 cup lemon juice. Season with salt and pepper. Mix well.
Cover the shrimp ceviche and refrigerate for 30 minutes to allow the flavors to develop.
Adjust salt and pepper to taste if needed. Serve cold or at room temperature.
Nutrition
- Calories
- 90 kcal
- Carbohydrate Content
- 9.3 g
- Protein Content
- 11.1 g
- Fat Content
- 1 g
- Saturated Fat Content
- 0.1 g
- Trans Fat Content
- 0.01 g
- Cholesterol Content
- 95.3 mg
- Sodium Content
- 625.2 mg
- Fiber Content
- 1.3 g
- Sugar Content
- 6.7 g
- Unsaturated Fat Content
- 0.2 g
- Serving Size
- 1 serving
