Shrimp Ceviche Recipe by Chef Pat Marone

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is a more affordable protein.

Soak diced red onion in salt water for 5 minutes, then rinse to remove bitterness.

Dice tomatoes and add them to the mixing bowl.

Add 1 tablespoon of ketchup to the mixture.

Drizzle in a little olive oil.

Season with a little salt and black pepper.

Chop fresh cilantro and add it to the bowl, then mix everything together.

Squeeze juice from a couple of fresh limes into the mixture.

Cook shrimp halfway in water with lemon juice and salt, then add the shrimp to the mixture along with some of the cooking water.

Refrigerate the ceviche for about an hour to let it marinate together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens