Easy Shrimp Ceviche
This quick-and-easy shrimp ceviche recipe is about to become your favorite summer dish!
Ingredients
Pico de Gallo recipe (this is a doubled recipe)
- 4 Roma tomatoes, diced
- 1/2 red or yellow onion (I use either)
- 1 jalapeño, without seeds, diced
- 1 lime, juiced
- 1/2 cup chopped cilantro, loosely packed
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/2 tsp salt (more to taste as needed)
To add to make ceviche
- 1 pound shrimp, cooked and chopped
- 2 peaches or nectarines, chopped
- 2 avocados cubed
- 1 lime, juiced
- 1/2 lemon, juiced
- 1 tsp garlic powder
- 12 mint leaves, diced
- 1/4 cup cilantro, chopped
Instructions
- Cook the shelled and deveined shrimp by boiling them for a couple of minutes or sautéeing them in olive oil (my preferred method). Cook until done, being careful not to overcook as the citrus juices will further "cook" the shrimp.
- Chop the shrimp into small chunks and let them sit to cool down while you make the pico.
- Make the pico and add the peaches (or nectarines), extra lemon and lime juice, mint leaves, and cilantro.
- Combine the pico/peach/vegetable mix with the shrimp.
- Let this sit for at least 20 minutes.
- Cube the avocado and add it to the mix, lightly stirring.
- Taste to see if you need to add any more salt or pepper.
- Serve and enjoy!
Nutrition
Serving: 1CupCalories: 105kcalCarbohydrates: 10gProtein: 17gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 122mgSodium: 302mgPotassium: 424mgFiber: 2gSugar: 6gVitamin A: 768IUVitamin C: 16mgCalcium: 66mgIron: 1mg
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