One of the BEST-TASTING Ceviche Recipes | Spanish-Style Shrimp Ceviche

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds crunch without the heat.

avocado

🥗Healthier: mashed peas

💰Cheaper: cooked potatoes

Mashed peas provide creaminess at a lower cost.

Squeeze 4 limes into a sieve over a large bowl to get about half a cup of lime juice.

Squeeze 1 lemon into the bowl for about a quarter cup of lemon juice.

Add 1/2 tablespoon of sherry vinegar, 1 tablespoon of extra virgin olive oil, and 1 teaspoon of agave syrup to the bowl; whisk until well mixed.

Pat 12 jumbo shrimp dry with paper towels and cut them into pieces between 1/2 inch and 1/4 inch thick.

Add the cut shrimp to the lime and lemon juice mixture and mix until well combined.

Cover the bowl with saran wrap and refrigerate for 20 minutes.

Finely dice 1/2 red onion, roughly chop 1/2 cucumber, and 1 large tomato.

Chop a handful of fresh parsley and a handful of fresh cilantro, about 2 tablespoons each.

Chop 1/2 avocado into small pieces.

After 20 minutes, remove the shrimp from the fridge and add the diced onion, chopped cucumber, chopped tomato, 1 clove of minced garlic, chopped parsley, chopped cilantro, and chopped avocado to the bowl.

Season with sea salt and black pepper; mix to combine.

Cover the bowl with saran wrap and refrigerate for another 10 minutes.

Prepare homemade pita chips by cutting pita bread into triangles, drizzling with olive oil, and seasoning with sea salt.

Bake the pita chips in a preheated oven at 250 degrees Celsius (475 degrees Fahrenheit) for 7-8 minutes.

Remove the ceviche from the fridge, use a slotted spoon to transfer it to a serving bowl, adding about 2 tablespoons of the citrus mixture to keep it moist.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens