Light and fresh, there is nothing like a bowl of ceviche as a light meal. Go the traditional route and let the citrus "cook” the shrimp, or use pre-cooked shrimp for those that are a bit more cautious with food safety. Either way, you'll get a complete meal packed with plenty of protein, fiber and healthy fats along with some amazing nutrients like vitamin C that may help improve skin elasticity and stimulate collagen production.
1jalepenominced (leave the seeds and rib for extra heat, otherwise remove before chopping)
¾cupcucumberdiced
1cuptomatoesseeded and diced
¾cupfresh cilantro leaveschopped
1avocadochopped
½cupfresh lime juiceif using raw shrimp, use 3/4 cup
¼cupfresh lemon juice
⅓cupfresh orange juice
1tspsaltto taste
black pepper to taste
tortilla chipsfor serving
For cooked shrimp
1
Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro, and avocado in a bowl.
2
Mix the lime, lemon and orange juice. Pour over the shrimp mixture. Add salt to taste. Gently toss to coat.
3
Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours.
4
If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
5
Serve chilled with tortilla chips if desired.
For raw shrimp
6
Place the shrimp, lime juice and lemon juice in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. It will take longer for larger pieces of shrimp.
7
Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.
8
Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
9
Serve chilled with tortilla chips if desired.
Nutrition Facts
0 servings
Serving size
Ingredients
2lbsshrimpchopped - pre-cooked or raw
½cupred onion thinly sliced
1jalepenominced (leave the seeds and rib for extra heat, otherwise remove before chopping)
¾cupcucumberdiced
1cuptomatoesseeded and diced
¾cupfresh cilantro leaveschopped
1avocadochopped
½cupfresh lime juiceif using raw shrimp, use 3/4 cup
¼cupfresh lemon juice
⅓cupfresh orange juice
1tspsaltto taste
black pepper to taste
tortilla chipsfor serving
Directions
For cooked shrimp
1
Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro, and avocado in a bowl.
2
Mix the lime, lemon and orange juice. Pour over the shrimp mixture. Add salt to taste. Gently toss to coat.
3
Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours.
4
If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
5
Serve chilled with tortilla chips if desired.
For raw shrimp
6
Place the shrimp, lime juice and lemon juice in a bowl. Cover and refrigerate for at least 20 minutes, or until shrimp turn pink and opaque. It will take longer for larger pieces of shrimp.
7
Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.
8
Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. If you plan to refrigerate your ceviche for longer than 30 minutes, omit the avocado and add it right before serving.
