Refreshing Shrimp Ceviche
Ingredients
- 2 pounds shrimp peeled, deveined, tails off, sliced in half lengthwise
- 2 oranges juiced
- 4 limes juiced
- 1 small red onion ¼” diced
- 1 serrano chili sliced fine (more if you like it spicy)
- 2 vine ripe tomatoes
- 1 small bunch fresh cilantro chopped
- ½ cup tomato juice
- ½ teaspoon honey
- 1 avocado
- 5-6 sprigs spring onion sliced thin
Instructions
- All ingredients ready? Let's begin!
- Place the shrimp in a bowl.
- Add the juice from the oranges and the lime.
- Toss the juices to coat the shrimp. Cover the bowl with plastic wrap.
- Refrigerate the shrimp for at least 30 minutes. This is when the shrimp are going to cook. When removing the shrimp for the refrigerator, make sure that the shrimp is no longer gray and translucent, but pink and opaque in color. Leave the shrimp in the marinade until they are completely cooked.
- While the shrimp is marinating, you can prepare the rest of the ingredients. Slice the tomato in half and remove the liquidy flesh and seeds. Dice the tomatoes into ¼” dice.
- Combine the tomato, diced red onion, serrano chili, chopped cilantro, tomato juice, and honey in a large bowl.
- Once you remove the shrimp from the refrigerator, using tongs or a slotted spoon, place the shrimp into the large bowl with the other ingredients. Reserve the juices for now.
- Slice the avocado in half and remove the pit. Dice the avocado into ½” pieces. Gently toss the avocado into the shrimp mixture, trying not to bruise or mash the avocado.
- Divide the ceviche into four equal servings. Drizzle a small amount of the citrus juice into the serving container.
- Garnish with the sliced green onions and serve immediately.
Video
Nutrition
Calories: 359kcal | Carbohydrates: 27g | Protein: 49g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 285mg | Potassium: 1334mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1101IU | Vitamin C: 79mg | Calcium: 226mg | Iron: 3mg