Easy Shrimp Ceviche

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess with fewer calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a more affordable protein option.

Roll the limes on the counter to get the juices going.

Use a damp paper towel under the cutting board to prevent it from sliding.

Wash, peel, and devein the shrimp, then cut it into bite-sized pieces, approximately 4 to 5 pieces per large shrimp.

Squeeze the juice of 6 limes over the shrimp, ensuring it's covered in juice, and let it sit in the lime juice for several hours in the refrigerator to cook the shrimp.

Peel the cucumber, cut off both ends, and remove the seeds with a spoon, then chop it into bite-sized pieces.

Cut 3 roma tomatoes in half, remove the seeds, and chop them into bite-sized pieces.

Slice and finely chop half of a red onion into small pieces.

Take one whole jalapeño, remove the seeds from one half, and chop it into bite-sized pieces, keeping the seeds in the other half.

Chop a big handful of cilantro and add it to the mixture.

Boil the shrimp for 3 minutes if you prefer to cook it that way, then let it cool before handling.

After 2 hours of marinating in lime juice, check the shrimp; if it still looks raw inside, let it sit longer.

Combine all the chopped vegetables with the shrimp.

Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 cup of clamato to the mixture and mix well.

Refrigerate the ceviche to let the flavors marry together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens