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Shrimp Ceviche

Description

Serves 5

Preparation time: 20 minutes

This recipe is super easy and brings a festive tone to any meal. You can serve shrimp ceviche individually as an appetizer, in a bowl or buffet style. Shrimp is rich in protein, vitamin B12, phosphorus, calcium and iron. Although shrimp is low in calories and has no carbohydrates, shrimp is also low in fat, but, unfortunately, it is the bad kind, so you must watch how often you eat shrimp. The recommendation is to eat shrimp no more than 2-3 times per month, as the bad fats are the ones that are linked to higher risk of heart disease. The good news is that shrimp is also rich in choline, which is linked to reduce the risk of dementia and stroke. The amount of omega-3 fatty acids that are in shrimp also helps to reduce inflammation. This recipe is also very versatile. You can serve it as a salad over a bed of greens, as an appetizer in smaller cups, as a taco over small tortillas, as a dip in a platter next to corn chips. Do not try this recipe if you are allergic to shrimp or any other shellfish. If you are allergic, you can try making it with tilapia or seabass.

Ingredients:

  • ½ cup red onion, finely chopped
  • ½ cup plum tomatoes, peeled and finely chopped
  • ½ cup Cilantro, finely chopped
  • ¼ cup lime juice
  • 2 tbsp Mayo
  • 2 tbsp Ketchup
  • Salt to taste
  • Pepper to taste
  • Dash of tabasco sauce
  • 1 lb Shrimps, cooked, peeled, cut in chunks
  • 5 leaves of Lettuce

Directions:

  1. Add onions, tomatoes and cilantro into a bowl and mix well
  2. Add lime juice, mayo, and ketchup to the mix
  3. Add salt, pepper and tabasco and mix well.
  4. Add shrimps and mix until they are completely covered by the mix
  5. Refrigerate for 2 hours or more for better flavor and serve.