Shrimp Ceviche
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Shrimp Ceviche
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Lime and cilantro add bright, fresh flavor to this Mexican-inspired shrimp ceviche recipe. Easy to make with cooked or raw shrimp!
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Ingredients
- 1 pound peeled and deveined shrimp* thawed if frozen (16/20 or 21/25 count)
- 1 large avocado diced
- 1 (10-ounce) container cherry tomatoes quartered (about 1 1/2 cups)
- 3 green onions thinly sliced (about 1/3 cup)
- 1 Jalapeño seeded and minced, optional
- 2 limes juiced (about 1/4 cup)
- ½ cup cilantro chopped
- ¾ teaspoon kosher salt plus more for cooking shrimp
- tortilla chips for serving
Instructions
- Bring a large pot of well-salted water to a boil. Meanwhile, prepare an ice bath by filling a large bowl with ice water. Add the shrimp all at once to the boiling water and cook until the shrimp are just pink and curled into a C shape, 1 to 2 minutes. Immediately drain the shrimp and place in the ice bath to cool. Do not overcook!
- After the shrimp have rested a few minutes in the ice bath, drain them, remove the tails if necessary, and chop into 1/4-inch pieces. Pat dry.
- In a large bowl, combine the shrimp, avocado, tomatoes, green onions, jalapeno (if using), lime juice, cilantro, and 3/4 teaspoon salt. Stir well, cover, and refrigerate for at least 20 minutes, until chilled and the flavors are married. Taste and add additional salt if desired. Serve with tortilla chips.
Notes
- TO STORE: If you make your ceviche with the cooked shrimp, it will last for 2 days in an airtight container in the refrigerator. If you make it with raw shrimp, it will last 1 day.
- TO STORE: If you make your ceviche with the cooked shrimp, it will last for 2 days in an airtight container in the refrigerator. If you make it with raw shrimp, it will last 1 day.
- *To prepare with raw shrimp: Juice 1 orange into a bowl. Add the shrimp and lime juice. Marinate in a covered container in the fridge for 1 to 2 hours, until the shrimp are pink and curled into a C shape. Proceed by adding the remaining ingredients.
- *You can start with pre-cooked shrimp and skip the poaching in step 1.
- TO STORE: If you make your ceviche with the cooked shrimp, it will last for 2 days in an airtight container in the refrigerator. If you make it with raw shrimp, it will last 1 day.
Nutrition Information
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Serving
1(of 4)
Calories
182kcal
(9%)
Carbohydrates
10g
(3%)
Protein
17g
(34%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
143mg
(48%)
Sodium
-3mg
(-0%)
Potassium
588mg
(17%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
894IU
(18%)
Vitamin C
32mg
(36%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-8 servings (4 as an entree, 8 as an app/side)
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 182kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | -3mg | -0% |
| Potassium | 588mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 894IU | 18% |
| Vitamin C | 32mg | 36% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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