Shrimp Ceviche
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.
Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro, and avocado in a bowl.
Mix the lime, lemon and orange juice. Pour over the shrimp mixture. Add salt to taste. Gently toss to coat.
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.
Serve chilled with tortilla chips if desired.
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.
Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.
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.
Serve chilled with tortilla chips if desired.
Ingredients
Directions
Place the shrimp, red onion, jalapeno, cucumber, tomatoes, cilantro, and avocado in a bowl.
Mix the lime, lemon and orange juice. Pour over the shrimp mixture. Add salt to taste. Gently toss to coat.
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.
Serve chilled with tortilla chips if desired.
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.
Add the red onion, jalapeno, cucumber, tomatoes, cilantro, avocado, orange juice and salt to the shrimp mixture. Stir to combine.
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.
Serve chilled with tortilla chips if desired.
