Shrimp Ceviche

(4 Protein Servings)

16 oz. shrimp, fresh or frozen, raw or cooked, peeled and deveined, tail on or off

2 lg. lemons, freshly squeezed

2-3 lg. limes, freshly squeezed

1 tbsp. garlic, minced

1 mild to medium pepper, finely chopped, ribs and seeds removed

1 red onion, finely chopped

1-3 tbsp. Tabasco or hot sauce, to taste

4 lg. tomatoes, chopped

2 cucumbers, peeled & diced into ½ inch pieces

½ cup fresh cilantro, chopped

½ cup fresh parsley, chopped

Sea salt and fresh ground pepper to taste

Thaw shrimp if frozen. If using raw shrimp, bring a pot of water to boil and cook the shrimp for a minute or two until it turns opaque white and reddish (do not overcook shrimp as it will become rubbery). Rinse shrimp under cold water. Combine juices of lemons and limes in a large bowl (not metal) or large Ziploc bag and add shrimp. Cover bowl or seal bag and refrigerate for 30 minutes to marinate. Large shrimp could be cut into smaller chunks (remove tails if doing this) to speed up marinating process. To shrimp, add Tabasco, garlic, onion and pepper, and mix evenly. Refrigerate 30 minutes so the flavors infuse shrimp. Before serving, place shrimp mixture in a bowl and toss with cilantro, parsley, tomatoes and cucumbers. If needed, add sea salt and black pepper to taste.

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