Keywords: gluten-free, healthy, diabetes, anti-inflammatory
Prep Time: 20 minutes
Total Time: 40 minutes
Equipment: small mixing bowl, large mixing bowl, cutting board, knife
- 1 lb raw shrimp
- Juice of 3-4 limes
- 4 roma tomatoes, diced
- ½ red onion, diced
- 1-2 jalapeno peppers, seeds removed finely chopped
- ½ cup fresh cilantro, chopped
- 1-2 avocados
- Onion powder
- Garlic powder
- Tostada or tortilla chips
- Prepare and chop the shrimp into ½ inch pieces and place in a non-reactive metal or plastic bowl.
- Juice the limes and pour it over the shrimp. Set aside and let marinate for at least 15 minutes to “cook” the shrimp.
- Cut and prepare the tomatoes, onion, jalapeno, and cilantro as instructed above and place in a large bowl.
- Add shrimp with lime juices to the large bowl with chopped ingredients.
- Season to taste with salt, pepper, onion powder, and garlic powder and let marinate an additional 15 minutes minimum.
- Dice avocado and incorporate into ceviche. Serve immediately with tostadas or tortilla chips.
- Alternatively, you can poach the shrimp and then marinate in the lime juices.
- You can play around with the amount of lime juice and vegetables you prefer in your ceviche.
- Leftovers should be stored in the fridge for 1-2 days.
- Make sure the bowls used are non-reactive metal, glass, ceramic, or plastic. Using a reactive metal bowl will result in a metallic taste.
- Keeps for 2 days refrigerated.
- This shrimp ceviche recipe is light and refreshing and can be eaten as lunch or even a side dish. The tomato and onion are good sources of Vitamin C and the cilantro packs a ton of vitamin K!
- Try swapping the shrimp in this recipe for cod. This fish is a lower cost alternative and tastes great!
Nutrition Facts (without chips):
|Added Sugars (g)||0|
|Vitamin D (IU)||0|