Seafood/Shrimp Ceviche

serrano peppers

🥗Healthier: jalapeño peppers

💰Cheaper: green bell peppers

Jalapeños provide a similar heat with fewer calories.

avocado

🥗Healthier: mashed peas

💰Cheaper: none

Mashed peas can mimic texture but not flavor.

Start by preparing about 3/4 pound of shrimp.

Cut the shrimp in half if they are whole, or use pre-cut shrimp.

Chop cilantro, leaving thicker stems for other uses.

Prep cucumbers and add them to the mix for texture.

Chop red onion finely, ensuring it is not too thick.

In a bowl, combine the shrimp, chopped cilantro, cucumbers, and red onion.

Add enough lime juice to cover the mixture lightly, but not completely.

Season the ceviche with salt and pepper, being a bit heavy-handed due to moisture extraction from the vegetables and shrimp.

Add California sriracha for spice, adjusting to taste.

Incorporate fish sauce for umami flavor, using sparingly due to its saltiness.

Drizzle in organic agave syrup for sweetness.

Stir the mixture well to combine all ingredients.

Since the shrimp is pre-cooked, the ceviche can be eaten immediately, but flavors improve if allowed to sit overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens