If you are a seafood lover, it's a great idea to keep shrimp on hand so you can make this easy and quick recipe for shrimp ceviche, a South American dish of raw seafood traditionally marinated in an acidic liquid like lime juice or vinegar which “cooks” the shrimp.
In this recipe, we use lime juice as it adds a bright freshness to the dish. There's so much flavor in this recipe, even though there are a few simple ingredients to follow. Bring this to your next holiday gathering as it works well as both an appetizer and a light meal.
Once prepared, we recommend eating shrimp ceviche 1-2 days after it's made, although it is best when eaten same day.
Ingredients You'll Need to Make Shrimp Ceviche
Servings for this recipe: 4
Prep time: 25 minutes
1 pound medium raw shrimp
1 cup lime juice (approximately 5 fresh limes)
4 medium tomatoes (Roma or Italian), diced OR 8 ounces canned, diced tomatoes
1 small red onion, peeled, finely chopped (approximately ¾ cup chopped)
1 bunch cilantro, stemmed and finely chopped
2 serrano chili peppers, ribs and seeds removed, minced (optional)
Tip: For a mild option, try half of a medium green bell pepper.
Easy Steps to Make Shrimp Ceviche
- In a bowl, combine shrimp and lime juice.
- Cover and marinate for about 10 to 15 minutes or until color changes to pink. Do not marinate too long, as the shrimp will "overcook" and toughen.
- Add onions, tomatoes, chili peppers and cilantro.
- Gently stir to combine.
- Season with salt to taste.
- Serve cold.
Serving size: 4 ounces
Fat: 1 gram
Cholesterol: 220 milligrams
Sodium: 265 milligrams
Carbohydrates: 13 grams
Dietary Fiber: 2 grams
Sugar: 5 grams
Protein: 25 grams
Adapted from ©2016 Onion Rings and Things, Lalaine Manalo.
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