Caribbean Shrimp Ceviche
Raw shrimp cured in lime juice with citrus, allium, and cilantro creates a bright, acidic appetizer. Diced fruit and vegetables add sweetness and crunch; served chilled.
Ingredients
Method
Cut shrimp into bite-sized pieces and place in a large mixing bowl.
Dice red onion, papaya, cucumber, and orange into uniform small pieces; mince cilantro, serrano, and garlic.
Pour lime juice over shrimp and add salt, black pepper, minced garlic, and serrano. Stir gently to coat; let rest at room temperature 15–20 minutes until shrimp turns opaque.
Fold in diced papaya, cucumber, orange, and cilantro until combined.
Transfer to serving bowls or chilled glasses. Drizzle with olive oil and serve immediately over crushed ice if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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