Shrimp Ceviche
HB-12237 · Hand-built original · Mexican
A Mexican ceviche of chopped shrimp cured in lime and orange juice with cucumber, avocado, jalapeño, red onion and cilantro, served with tortilla chips.
MexicanAppetizer35 minServes 4727 kcalGluten-freeDairy-freeEgg-freeLow Fat / Low CholesterolHigh Fiber
Main ingredient: shrimp
Pairs well with: garlic bread, rice, grits, lemon wedges, col slaw
Servings:4quantities adjust to match
Ingredients
- 1 1/2 Pounds Wild Shrimp (peeled, deveined, and chopped into small pieces)
- 1 Cup Cilantro (chopped; this is about one bunch)
- 1 English Cucumber (peeled and diced)
- 1 Avocado (diced)
- 2 Jalapeños (seeded and chopped)
- 1/2 Red Onion (diced)
- 1 Orange (juiced)
- 6 Limes (juiced)
- 1-2 Teaspoons Sea Salt (taste and adjust salt levels to your personal preference!)
- Tortilla Chips, according to taste
Method
- Peel and devein the shrimp if needed, chop them into small pieces and put them in a bowl.
- Add the chopped cilantro, diced cucumber, avocado and red onion and the seeded, chopped jalapeños to the shrimp.
- Pour in the orange juice and lime juice, add the sea salt and toss until the shrimp is fully coated in the citrus.
- Cover the bowl and refrigerate for at least 30 to 40 minutes, or up to overnight, until the shrimp has cured in the juice.
- Spoon the ceviche into serving bowls and serve it with the tortilla chips.
Prep: 5 min · Cook: 30 min · Total: 35 min
Nutrition (per serving, where published)
727 kcalCalories
24.9 gProtein
147.4 gCarbs
9 gFat
0.8 gSaturates
14.5 gFibre
3 gSugars
907 mgSodium
0 mgCholesterol
1206 mgPotassium
103 mgCalcium
4.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data