Shrimp Ceviche
Ingredients
-
1
pound
cooked shrimp, peeled and deveined
-
1
cup
roma tomatoes, seeded and diced
-
½
cup
cucumber, diced
-
1
large
ripe mango (about 1-½ cup, diced)
-
1
whole
jalapeño pepper, minced
-
¼
cup
finely diced red onion
-
½
cup
chopped fresh cilantro
-
¼
cup
fresh lemon juice (about 2 lemons)
-
¼
cup
fresh lime juice (about 3 limes)
-
½
cup
freshly squeezed orange juice
-
to taste
kosher salt and fresh ground pepper
-
1
whole
avocado, pitted and diced
-
as needed
tortilla chips for serving
Instructions
- Boil salted water in a large pot, then turn off the heat and add the shrimp, letting them sit until cooked through.
- Transfer the shrimp to a bowl of ice water to stop cooking, then drain and chop into bite-size pieces.
- In a large bowl, combine the shrimp with tomatoes, cucumber, jalapeño, mango, onion, and cilantro.
- In a separate bowl, whisk together the lemon, lime, and orange juices, then pour over the shrimp mixture and season with salt and pepper.
- Cover and refrigerate for about 1 hour to marinate.
- Before serving, add diced avocado and serve with tortilla chips if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
9g
Total carbohydrates
18g
Total protein
25g
Sodium
888mg
Cholesterol
286mg
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