Shrimp Ceviche Recipe
Today's shrimp ceviche recipe is a 35-minute guide to a crowd-pleasing dish that's packed with vibrant and zesty flavors. It's a beautiful medley of succulent poached shrimp, colorful fresh vegetables, and a fresh citrus marinade.
Servings: 4 servings
- 5 oz raw shrimp peeled, deveined, tails off, equals 10 oz whole
- 2 cup water
- 2 oz yellow onion largely chopped
- 4 oz cucumber diced
- 4 oz tomatoes diced
- 1 oz red onion diced
- 0.5 oz jalapeño diced
- 1 tsp garlic minced
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 1 tsp Tabasco
- 1 tsp Sriracha
- 1/4 cup coriander chopped
- 2 oz avocado cubed
- 4 oz tortilla chips
Bring a pot of 2 cup water to a boil with 2 oz diced yellow onion.
When the water is boiling, add 5 oz raw shrimp to poach very quickly (for about 1 minute).
Remove the poached shrimps with a mesh sieve or a slotted spoon to drain water. Discard the yellow onion. Place the shrimps into a bowl of ice water to stop them from cooking.
Chop the shrimps into 1/2-inch pieces and add them to a mixing bowl.
Add 4 oz diced cucumber, 4 oz diced tomatoes, 1 oz diced red onion, 0.5 oz diced jalapeño, and 1 tsp minced garlic to the mixing bowl with the shrimps.
Pour 2 tbsp lime juice, 2 tbsp lemon juice, 1 tsp Tabasco, 1 tsp Sriracha, and 2 oz cubed avocado into the mixing bowl. Toss everything up to combine. Refrigerate for 10 minutes.
Remove shrimp ceviche from the fridge and continue to add 1/4 cup chopped coriander. Toss gently.
Portion out the shrimp ceviche and enjoy with 4 oz tortilla chips on the side.
Serving: 1serving | Calories: 253kcal | Carbohydrates: 25g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 114mg | Sodium: 302mg | Potassium: 436mg | Fiber: 4g | Sugar: 3g | Vitamin A: 392IU | Vitamin C: 18mg | Iron: 1mg