How To Make Easy Shrimp Ceviche
A delightfully cool recipe that has a bit of kick of spice and acidity. This delectable shrimp ceviche is the perfect meal for those craving for seafood.
Serves:
Ingredients
- 12ozshrimppeeled and deveined & diced
- 2carrotsmedium, peeled and diced
- 1mangolarge, peeled, cored and diced
- 1jalapeñolarge, cored and finely-chopped
- 1/3cupred oniondiced
- 1/4cupfresh cilantrofinely-chopped
- 1/3cup fresh lime juice
- 1 1/2tspguajilloor ancho chili powder or more, to taste
- 1/2tspground cumin
- 1/2tspkosher salt
Instructions
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Add shrimp, carrots, mango, jalapeño, red onion and fresh cilantro to a large bowl.
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In a separate small bowl, whisk together lime juice, chili powder, cumin and salt until combined.
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Pour the lime juice mixture on top of the shrimp mixture, and toss until all of the ingredients are evenly combined.
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Cover and refrigerate for 25 to 30 minutes, pausing to give the mixture a good stir every 10 minutes or so, until the shrimp has “cooked” and is pink. Taste and add extra seasonings if needed.
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Serve immediately.
Nutrition
- Calories: 67.95kcal
- Fat: 0.68g
- Saturated Fat: 0.16g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.16g
- Polyunsaturated Fat: 0.18g
- Carbohydrates: 9.80g
- Fiber: 1.33g
- Sugar: 6.99g
- Protein: 6.44g
- Cholesterol: 53.58mg
- Sodium: 276.51mg
- Calcium: 37.34mg
- Potassium: 198.24mg
- Iron: 0.33mg
- Vitamin A: 175.90µg
- Vitamin C: 21.93mg
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