Shrimp Ceviche

Name: Shrimp Ceviche
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Latin American, American
Ingredients: 1 pound shrimp (31-40 count), peeled, deveined, and tails off; 1/2 cup freshly squeezed lime juice (about 4 limes); 3 Serrano peppers, 2 halved and shredded, 1 minced (optional); 1/3 cup finely minced red onion; 1/4 cup finely chopped cilantro; 1/3 cup small-diced engish cucumber; 1/2 teaspoon dried oregano; 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon ground black pepper, plus more to taste; 1 avocado, diced; Chips, grain free

4 steps

Prep:15minCook:1h

This ceviche is one of my favorite appetizers to make ahead when hosting guests on a Sunny day. It's bright, beautiful, and has fabulous flavor. Now, if you've never made ceviche before, yes comment you chopped the shrimp up raw and it does actually "cook" from the acidity of the lime juice! Well this appetizer is great for any occasion, it's especially wonderful way to cool off in the warmer summer months alongside an ice cold drink.

Updated at: Wed, 16 Aug 2023 21:06:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories207.4 kcal (10%)

Total Fat8.5 g (12%)

Carbs10.1 g (4%)

Sugars1.3 g (1%)

Protein21.7 g (43%)

Sodium627 mg (31%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundshrimp

31, peeled, deveined, and tails off

½ cuplime juice

freshly squeezed

3Serrano peppers

2 halved and shredded, 1 minced, optional

¼ cupcilantro

⅓ cupcucumber

½ teaspoondried oregano

½ teaspoonkosher salt

plus more to taste

½ teaspoonground black pepper

Instructions

Step 1

Cut each shrimp in half horizontally, then cut each half into 3 or 4 smaller pieces (depending on how chunky you want your ceviche).

Knife

shrimp1 pound

Step 2

In a food processor, combine the lime juice, the lemon juice coma and the 2 have serrano peppers. Blend until smooth.

lime juice½ cup

Serrano peppers3

Step 3

Place the shrimp in a large bowl. At the citrus/serrano mixture, red onion, cilantro, minced serrano, cucumber, Oregon, salt, and black pepper. Using a rubber spatula, gently tossed the ceviche. Cover and refrigerator for at least one hour, to let the flavors melt and the shrimp to cook through from the acid in the lime juice.