Shrimp Ceviche

Name: Shrimp Ceviche
Yield: 4 servings
Cuisine: Latin
Ingredients: 1 pound fresh peeled and deveined shrimp (chopped (preferably wild)); 1 cup fresh squeezed lime juice (from 6 to 9 limes); 1/4 cup chopped red onion; 1 1/2 teaspoons kosher salt; 2/3 cup peeled and diced cucumber; 1 to 2 jalapeños (stemmed and sliced into rings ); 1/4 cup chopped cilantro; 1 scallions (chopped); olive oil (optional for drizzling); tortilla chips or plantain chips (for serving)

—·Latin

Prep—

Cook—

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Skinnytaste

Ingredients

1 pound fresh peeled and deveined shrimp (chopped (preferably wild))
1 cup fresh squeezed lime juice (from 6 to 9 limes)
1/4 cup chopped red onion
1 1/2 teaspoons kosher salt
2/3 cup peeled and diced cucumber
1 to 2 jalapeños (stemmed and sliced into rings )
1/4 cup chopped cilantro
1 scallions (chopped)
olive oil (optional for drizzling)
tortilla chips or plantain chips (for serving)

Instructions

4 steps

In a glass or non-reactive bowl, combine chopped shrimp, lime juice, red onion and salt.

Stir to combine and refrigerate for 30 to 60 minutes, until the shrimp is opaque and "cooked" through.

30 min

Drain some of the citrus juice (optional), then stir in the cucumber, jalapeño, scallion and cilantro. Taste and season with more salt and black pepper, as needed. Optional, drizzle some olive oil on top at the end.

Serve right away with chips.

Progress

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