Puerto Rican Shrimp Ceviche Recipe | Mari's Cooking

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

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

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas maintain creaminess while being lower in calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers sweetness without heat, while banana peppers are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is typically less expensive.

Remove the tails and shells from the shrimp, then devein them and inspect for any remaining veins.

Chop shrimp into thirds or halves depending on size.

Chop orange and yellow bell peppers, tomato, and red onion.

Mince the garlic and chop the cilantro.

Combine the chopped shrimp and vegetables in a bowl.

Squeeze juice from 5 limes and 1 lemon over the mixture, ensuring it covers the ingredients about halfway.

Add Goya adobo and black pepper to taste, mixing everything well.

Cover the bowl and refrigerate for about an hour, stirring every 20 minutes to ensure even coating.

Add diced avocado before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens