Shrimp Ceviche
Servings: 4
Ingredients
- 1 pound large shrimp, peeled, deveined and tail-off
- 1/3 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 2 serrano peppers *see notes
- 1/3 cup seeded and finely diced English cucumber
- 8 tablespoons fresh lime juice (from 3 to 4 limes)
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 avocado, diced small
Instructions
- Cut the shrimp in half lengthwise (so it makes two thin slices of shrimp) and then cut each half into 3 to 4 smaller pieces, depending on how chunky you want your ceviche!
- In a food processor, add the lime juice, lemon juice, and 1 serrano pepper. Blend until smooth.
- Place the shrimp in a large bowl. Add the serrano-citrus mixture, red onion, cilantro, the remaining serrano pepper (seeds removed and diced small), cucumber, oregano, salt, and pepper. Gently toss to combine. Cover and refrigerate for at least 1 hour to let the flavors come together and for the shrimp to cook through.
- Before serving, add the diced avocado and toss to combine. Taste and season with more salt and pepper, if needed. Serve as desired!
Nutrition
Calories: 195kcal | Carbohydrates: 9g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 431mg | Potassium: 637mg | Fiber: 4g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 1mg