Citrus Shrimp Ceviche Bowl
Raw shrimp cured in lime and lemon juice with citrus fruits and diced vegetables. Assembled cold in a bowl with swappable bases and garnishes.
Ingredients
Method
Cut peeled shrimp into bite-sized pieces, removing any remaining dark veins or shells.
Place shrimp in a glass or ceramic bowl and pour lime juice and lemon juice over shrimp, ensuring they are fully submerged.
Cover and refrigerate for 15–30 minutes, stirring gently once or twice; shrimp will turn opaque and firm as the citrus acids cure the raw protein.
While shrimp cures, dice red onion, cucumber, and orange segments into uniform small pieces; mince serrano pepper.
Chop cilantro and set aside for garnish.
Drain cured shrimp, reserving 2 tablespoons of the citrus liquid; return shrimp to the bowl.
Add diced red onion, cucumber, orange segments, and serrano pepper to the shrimp; gently fold in the reserved citrus liquid.
Season with sea salt and black pepper to taste.
If using a rice or lettuce base, distribute it among serving bowls; spoon ceviche over the base.
Top with sliced avocado, cilantro, and a drizzle of olive oil; serve immediately with pita bread or tortilla chips on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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