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Shrimp Ceviche

Shrimp Ceviche Recipe

In '1,000 Mexican Recipes' by Marge Poore
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Prep Time 45 mins
Cook Time 1 min
Course Appetizer
Cuisine Latin American
Calories 141 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 medium tomatoes, chopped
  • 1/4 medium onion, finely chopped
  • 1 jarred pickled jalapeno pepper, seeded and chopped (en escabeche)
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon fresh ground pepper, to taste
  • 1 large avocado, cut into 1/2 inch dice
  • 2 teaspoons olive oil

Instructions
 

  • Bring a medium pan of water to a boil; cut the shrimp crosswise into thirds.
  • Drop the shrimp into the boiling water until they just turn pink, about 45 seconds.
  • Drain immediately and cool under running water.
  • Put the shrimp in a glass or stainless steel bowl.
  • Add in tomato, onion, jalapeno, cilantro, lime juice, salt, and pepper; stir.
  • Cover and refrigerate 3-4 hours.
  • Shortly before serving, gently stir in the avocado and olive oil.
  • Serve in small bowls or cocktail glasses.

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Nutrition

Serving: 158gCalories: 141kcalCarbohydrates: 6.5gProtein: 11.5gFat: 8.3gSaturated Fat: 1.2gCholesterol: 95.5mgSodium: 688.9mgFiber: 3.2gSugar: 1.3g
Keyword < 60 Mins, Mexican
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