How To Make Ceviche
This ceviche recipe is a classic of Peruvian cuisine. It has shrimps, avocado, and cucumber marinated in a bright mix of citrus juices and herbs.
Serves:
Ingredients
- 1¼lbsmedium shrimp,peeled, deveined and tails removed
- ⅓cupfresh lime juice
- ⅓cupfresh lemon juice
- 2medium roma tomatoes,diced
- ¾cupred onion,chopped
- ½cupcilantro,chopped
- 1medium jalapeno pepper,seeded if preferred for less heat, diced
- salt and pepper,to taste
- ½medium cucumber,peeled and diced
- 1medium avocado,diced
Instructions
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Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside.
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Add shrimp to boiling water and let cook for about 1 minute, just until pink and opaque.
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Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces.
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In a medium non-reactive bowl, combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste.
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Transfer to refrigerator and let rest for 30 minutes to 1 hour.
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Toss in cucumber and avocado and serve.
Nutrition
- Calories: 144.39kcal
- Fat: 6.03g
- Saturated Fat: 1.00g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.47g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 9.80g
- Fiber: 3.30g
- Sugar: 2.63g
- Protein: 14.29g
- Cholesterol: 119.07mg
- Sodium: 540.66mg
- Calcium: 71.70mg
- Potassium: 428.01mg
- Iron: 0.65mg
- Vitamin A: 69.25µg
- Vitamin C: 20.63mg
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