Shrimp Ceviche
Preparation:
- Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
- In a small bowl, whisk together the lemon, lime and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.
- Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
- After having the meat pork ready, Pour the 2 tablespoons of olive oil over a large frying pan and heat it medium-high until shimmering.
- Season the ceviche with salt and pepper, to taste. Serve immediately with tortilla chips, if desired.
Recipe Notes:
Do not use lemon, lime or orange juice from a container, Fresh squeezed is recommended for best results.
Shrimp Ceviche is best enjoyed the same day it’s made.
Ingredients:
Ingredients:
• 1 lb cooked shrimp, peeled and deveined
• ¼ cup fresh lemon juice, about two lemons
• ¼ cup fresh lime juice, about 3 limes
• ½ cup fresh squeezed orange juice
• 4 whole plum tomatoes, seeds removed and diced.
• 2 whole jalapeño peppers, seeds and vein removed, minced
• 1 cup diced jicama (or diced peeled apple)
• ½ cup chopped red onion
• 1 avocado, pitted and diced
Kosher salt and fresh ground pepper
• 1 lb cooked shrimp, peeled and deveined
• ¼ cup fresh lemon juice, about two lemons
• ¼ cup fresh lime juice, about 3 limes
• ½ cup fresh squeezed orange juice
• 4 whole plum tomatoes, seeds removed and diced.
• 2 whole jalapeño peppers, seeds and vein removed, minced
• 1 cup diced jicama (or diced peeled apple)
• ½ cup chopped red onion
• 1 avocado, pitted and diced
Kosher salt and fresh ground pepper
 | | |
|---|---|---|
| 30 min. | 6 servings | Easy |
| | |
|---|---|---|
| 30 min. | 6 servings | Easy |
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