Recipe: Shrimp Ceviche

Ingredients

12 oz Small shrimp (cooked or raw; 51/60 size, or use larger shrimp and cut into small pieces)
¼ cup Lemon juice (juice from 2 lemons; or ½ cup juice from 4 lemons if using raw shrimp)
2 medium Roma tomatoes (diced)
1 medium English cucumber (diced)
1 medium Mango (diced)
2 medium Shallots (minced)
1 medium Jalapeno pepper (minced; removed seeds if you want less heat)
¾ cup Fresh cilantro (chopped)
½ tsp Sea salt (to taste)
¼ tsp Black pepper (to taste)

If using raw shrimp, marinate it in ¼ cup lemon juice for about 20 minutes until it turns pink and opaque.
Alternatively, poach the shrimp by boiling water, turning off the heat, adding the shrimp, and cooking until pink and opaque.
In a large bowl, combine the shrimp with tomatoes, cucumber, mango, shallots, jalapeno, and cilantro.
Add ¼ cup lemon juice and season with salt and pepper, then mix well.
Cover and refrigerate for 30 minutes to allow flavors to develop.
Adjust salt and pepper to taste before serving cold or at room temperature.

Servings

Calories

Total fat

0.8g

Total carbohydrates

10.7g

Total protein

8.8g

Sodium

0mg

Cholesterol

0mg