Shrimp ceviche

Shrimp Ceviche by Nicole Vaudrin, RDN Nutrition Educator

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Category, CuisineTags, , DifficultyBeginner

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.

Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr

 2 lbs shrimpchopped - pre-cooked or raw
 ½ cup red onion thinly sliced
 1 jalepenominced (leave the seeds and rib for extra heat, otherwise remove before chopping)
 ¾ cup cucumberdiced
 1 cup tomatoesseeded and diced
 ¾ cup fresh cilantro leaveschopped
 1 avocadochopped
 ½ cup fresh lime juiceif using raw shrimp, use 3/4 cup
 ¼ cup fresh lemon juice
  cup fresh orange juice
 1 tsp Celtic sea saltto taste
 fresh cracked 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.

Ingredients

 2 lbs shrimpchopped - pre-cooked or raw
 ½ cup red onion thinly sliced
 1 jalepenominced (leave the seeds and rib for extra heat, otherwise remove before chopping)
 ¾ cup cucumberdiced
 1 cup tomatoesseeded and diced
 ¾ cup fresh cilantro leaveschopped
 1 avocadochopped
 ½ cup fresh lime juiceif using raw shrimp, use 3/4 cup
 ¼ cup fresh lemon juice
  cup fresh orange juice
 1 tsp Celtic sea saltto taste
 fresh cracked 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.

9

Serve chilled with tortilla chips if desired.

Shrimp Ceviche by Nicole Vaudrin, RDN Nutrition Educator