Shrimp Ceviche
Raw shrimp cured in citrus juice with onion and cilantro. Served chilled with swappable accompaniments and seafood proteins.
Ingredients
Method
Pat shrimp dry with paper towels and cut into bite-sized pieces about 3/4-inch.
Finely dice red onion, mince jalapeño removing seeds and white pith, and chop cilantro.
Dice tomato into 1/2-inch pieces; reserve any juices.
Place shrimp in a glass or ceramic bowl and pour lime juice over until fully submerged; add salt and black pepper.
Stir in red onion, jalapeño, and cilantro. Cover and refrigerate for 15–20 minutes, stirring halfway through, until shrimp turns opaque and firm.
Fold in diced tomato and olive oil gently. Taste and adjust salt and pepper.
Gently fold in diced avocado just before serving.
Divide ceviche into bowls and serve chilled with toasted pita or crackers on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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