Easy Shrimp Ceviche
Ingredients
- 453 grams cooked shrimp (1 lb) peeled and de-veined
- 1/4 cup lemon juice fresh, ~2 lemons
- 1/4 cup lime juice fresh, ~3 limes
- 1/2 cup orange juice fresh
- 3/4 cup Roma tomato (150 grams) seeds removed and diced
- 1/2 cup raw jicama or peeled apple (~60 grams) finely diced
- 1/2 cup fresh cilantro (25 grams) minced
- 1/4 cup white onion (40 grams) finely chopped
- 1/2 tsp red chili flakes
- 1 small ripe avocado (100 grams) pitted and diced
- Fine sea salt & white pepper to taste
Instructions
- Chop the shrimp into 1/2 inch pieces and transfer to a bowl. Set aside.
- In a second small bowl, whisk together the lemon, lime, and orange juice to combine**. Pour 1/2 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, jicama (or apple), cilantro, red onion, and chili flakes to the shrimp. Toss the ingredients to combine and allow mixture to marinate for an additional 10 minutes. Gently fold in the avocado and add the remaining juices.
- Season the ceviche with salt and pepper as needed. Serve immediately***, with tortilla chips if desired.
Notes
* If you’re wondering what jicama is, it’s a crispy root vegetable also known as a Mexican turnip that looks like potato. They’re usually found with the avocados and other ethnic produce at your local grocery store. They taste a bit like an apple with a similar texture so if you can’t find them at your store you can substitute a peeled and chopped apple, any variety will work. N.B. The nutrition calculations above are using jicama.
** I don't recommend using lemon, lime, or orange juice from a container. Opting for fresh squeezed gives the best results.
*** This ceviche is best enjoyed the same day (or the day after) it's made.
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