SHRIMP CEVICHE RECIPE

shrimp

🥗Healthier: white fish

💰Cheaper: surimi

White fish is lower in calories, while surimi is a budget-friendly seafood alternative.

avocado

🥗Healthier: mashed peas

💰Cheaper: canned avocado

Mashed peas provide a creamy texture with fewer calories, while canned avocado is often less expensive.

Place the frozen shrimp in cold water until thawed, then drain.

Place the thawed shrimp in a nonreactive bowl or container and pour fresh squeezed lime juice over the shrimp.

Cover and refrigerate until the shrimp has turned pink from the lime juice, indicating it is cooked.

Drain the shrimp and discard the lime juice, then cut the shrimp into bite-size pieces.

Transfer the shrimp to a large mixing bowl and pour in some lime juice.

Dice the red roma tomatoes and red onion.

Cut the jalapeno in half, remove the seeds, and dice it.

Rough chop the cilantro and mince the garlic, then toss to combine all the veggies.

Season the ceviche with olive oil, sugar, salt, and black pepper, and toss to combine.

In a small bowl, pour in clam meadow sauce, add a squeeze or two of ketchup, and Valentina hot sauce, then stir until well combined.

Pour the dressing over the ceviche and mix well to combine everything.

Cover the bowl with plastic wrap and let the ceviche chill in the refrigerator for one hour to allow the flavors to blend.

Before serving, gently fold in chopped avocados and sprinkle with black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens