Mexican 30 min

Ceviche de Camarón

Name: Ceviche de Camarón
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined; 1 cup fresh lime juice (about 8 limes); ½ cup fresh lemon juice; 2 Roma tomatoes, seeded and finely diced; ½ red onion, finely diced; 2 serrano chiles, seeded and minced; 1 cucumber, peeled, seeded, and diced; 1 avocado, diced; ½ cup fresh cilantro, chopped; 1 tablespoon olive oil; Salt to taste; Tostadas and hot sauce for serving

seafoodhealthyquickgluten-free

Ingredientsfor 2

240

Cal

28g

Protein

14g

Carbs

Fat

11 lb large shrimp, peeled and deveined
21 cup fresh lime juice (about 8 limes)
3½ cup fresh lemon juice
42 Roma tomatoes, seeded and finely diced
5½ red onion, finely diced
62 serrano chiles, seeded and minced
71 cucumber, peeled, seeded, and diced
81 avocado, diced
9½ cup fresh cilantro, chopped
101 tablespoon olive oil
11Salt to taste
12Tostadas and hot sauce for serving

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Instructions

1
Chop the raw shrimp into roughly ½-inch pieces. Place in a glass bowl and pour lime and lemon juice over them, making sure shrimp are fully submerged. Cover and refrigerate for 20–30 minutes until the shrimp turn pink and opaque throughout — they are cured by the acid.
2
Drain off about half the citrus liquid. Add tomatoes, red onion, serranos, and cucumber. Toss gently and season generously with salt. Refrigerate another 5 minutes to let flavors meld.
3
Just before serving, fold in the diced avocado, cilantro, and olive oil. Taste and adjust salt and lime. Serve immediately in chilled bowls or on tostadas, with extra hot sauce on the side.