Gulf Shrimp Ceviche Bowl
Fresh Gulf shrimp cured in citrus juice with diced vegetables and herbs. Served chilled in a bowl with swappable protein, vegetable, and starch components.
Ingredients
Method
Combine lime juice and lemon juice in a large mixing bowl. Add halved shrimp, stirring to coat evenly. Cover and refrigerate for 20 minutes, or until shrimp turns opaque throughout and is fully cured.
While shrimp cures, dice cucumber into 1/4-inch pieces, thinly slice red onion, and mince jalapeño. Roughly chop cilantro.
Remove shrimp from curing liquid and reserve the liquid. Gently fold diced cucumber, red onion, jalapeño, and cilantro into the shrimp. Pour in 1/4 cup of the reserved curing liquid and toss gently. Season with salt and black pepper.
Distribute cooked rice evenly among four serving bowls. Spoon the ceviche mixture over the rice. Top each bowl with avocado slices and a lime wedge. Serve chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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