Cutting Knife, Large Bowl
1+ Hr in Fridge
This authentic Latin American dish offers a refreshing side dish or appetizer with lots of healthy nutrients.
Recipe makes 4 serving.
Food Group Servings
12 shrimp, frozen or fresh
1 avocado, diced
1 medium cucumber, diced
2 medium tomatoes, diced
1/2 onion, diced
1/2 jalapeño, de-seeded and diced
Juice from 2 lemons and 3 limes
2 tablespoons cilantro, fresh or dry
1 teaspoon garlic powder
1 teaspoon paprika
- 2 dashes salt
- Crushed red pepper- to taste
- Black pepper- to taste
Remove any shells and cut your shrimp in half if they are on the small side; cut in thirds if they are bigger (your preference). Place the cut up shrimp in a bowl. Add the lime and lemon juice to the bowl and top with the spices you prefer. Cover the bowl, place in the fridge and let sit for at least 20 minutes (or until they are pink). This process can take a few hours so plan accordingly.
A good time to cut up all of the vegetables is while the shrimp cooks in the lemon, lime juice. Once cut up add all of the vegetables to a larger bowl and cover until the the shrimp is ready.
Once the shrimp are ready, add the juice and shrimp to the bowl and top with cilantro. Thoroughly mix the ingredients to spread the flavor. Then cover and place in the fridge for at least 15 more minutes.
De-shell your shrimp and cut into halves if they are small or thirds for larger shrimp. Cut up all of your vegetables into your preferred sizes. Add all of the above ingredients and mix the contents together to spread the flavor. Cover and place in the fridge for at least 20 minutes. Once it has marinated to your preferred amount, uncover and enjoy!
Tips & Tricks:
- The ceviche can last a day in the fridge, but the avocado will become mushy much quicker. Add the avocado at the avocado when you are going to eat the ceviche if you plan to let it sit for extended periods of time
- Ceviche goes great with tortilla chips. Store-bought works, or try our recipe here!