Shrimp Ceviche
This ceviche recipe is light, nourishing, and perfect for lunch or dinner! It's AIP, Paleo & Whole30 compliant.
Ingredients
- 1 lb shrimp, tails removed
- 1½ cup fresh lime juice
- 1 avocado
- ½ cup cucumber, seeds removed and chopped
- ¼ cup cilantro, roughly chopped
- 2 tablespoon red onion, finely chopped
- 2 teaspoon salt
Instructions
- Bring a large pot of water to a boil on high.
- Add shrimp and boil for 1-2 minutes (or until tails start to curve.)
- Strain and put shrimp in the freezer to halt further cooking.
- Chop the rest of the ingredients and put them into a mixing bowl.
- Take shrimp out of the freezer and chop it into small, bite-sized pieces.
- Add shrimp to the mixing bowl and combine well.
- Marinate for 10 minutes in the fridge (optional).
Notes
- Hand squeeze your limes! Why? If you use a traditional juicer, the chance of getting unwanted rind into the juice is very likely. This creates a bitter taste that ruins the entire recipe. Trust me...I did it way too many times before finally figuring it out.
- Chop everything into small, bite-sized pieces for maximum flavor.
- If you would prefer to allow the limes to "cook" the shrimp, combine everything into the bowl and let marinate in the fridge for a minimum of 2 hours before consuming. You'll know it's ready when the shrimp is opaque in color.
- Serve with tortilla chips (plantain or cassava if AIP), or just eat it straight out of the bowl!
Nutrition
Serving: 1gCalories: 188kcalCarbohydrates: 14gProtein: 17gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 143mgSodium: 1811mgPotassium: 510mgFiber: 4gSugar: 2gVitamin A: 404IUVitamin C: 33mgCalcium: 85mgIron: 1mg
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