Shrimp Ceviche {quick & easy}
While the lime juice changes the texture and color of the shrimp, it doesn't kill all bacteria or parasites. If you want to use raw shrimp or fish, use the fresh, high-quality, sushi-grade version.use cooked shrimp and some of my favorite summer bounty. It makes the dish easy to pull together right before serving or eating. If you make this recipe with raw shrimp or fish, let it marinade in the refrigerator for 15 to 30 minutes before serving.
Servings: 4 servings
Calories: 129kcal
Ingredients
- 2 cups chopped shrimp cooked; see recipe notes
- 1 pint cherry tomatoes sliced
- 1 large Persian cucumber or other, diced into small bite-sized pieces (about 1 cup)
- ¼ cup finely diced red onion
- 1 tablespoon finely diced jalapeño
- 1 tablespoon finely chopped cilantro
- 1 to 2 tablespoons lime juice
- pinch of salt
Instructions
- Combine all the ingredients in a bowl and gently blend with a spoon or spatula.
- Serve slightly chilled or room temperature.
- Store in the refrigerator for a few days.
Nutrition
Calories: 129kcal | Carbohydrates: 7g | Protein: 25g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 190mg | Sodium: 155mg | Potassium: 610mg | Fiber: 1g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 1mg
