Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Easy Shrimp Ceviche

by Rie McClenny and Codii Lopez

Ingredients

for 2 cups

  • 10 limes
  • 1 lb
    shrimp, peeled, deveined, and diced (455 g)
  • 2 teaspoons
    kosher salt
  • 2 jalapeñoes, seeded and minced
  • 1 small red onion, diced
  • 2 cups
    cherry tomato, chopped (400 g)
  • fresh cilantro leaves, for garnish, optional
  • tortilla chips, for serving
    Calories 436
    Fat 5g
    Carbs 62g
    Fiber 15g
    Sugar 16g
    Protein 52g

Estimated values based on one serving size.

Advertisement

Preparation

  1. Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
  2. In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
  3. Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
  4. Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
  5. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this