20 MIN · 230 KCAL
Ceviche de Camarón
Shrimp cured in lime with tomato, cucumber and cilantro.
Eaten raw — read this before you shop
Use fish or shellfish sold for eating raw (sushi-grade, or frozen first), kept cold and eaten the day you buy it. Lime juice and vinegar change the texture, but they don't make it safe the way cooking does.
Raw or undercooked meat, seafood and eggs raise the risk of food poisoning, especially for anyone pregnant, very young, older, or with a weakened immune system.
Ingredients
- 1 1/8 lbraw shrimp, peeled and deveined, cut into 1 cm pieces
- 8limes, juiced
- 1/2red onion, very finely diced
- 2tomatoes, deseeded and finely diced
- 1/2cucumber, deseeded and finely diced
- 1jalapeño, deseeded and minced
- 3/4 ozcilantro, leaves chopped
- 1avocado, diced
- 1 tspsea salt
Method
- 1
Put the chopped shrimp in a non-metal bowl, pour over the lime juice until they are fully submerged, and stir in half the salt. Refrigerate for 20 minutes.
- 2
The shrimp are ready when they are pink and opaque all the way through with no gray translucency at the center. Drain off about half the lime juice.
- 3
Fold in the red onion, tomato, cucumber, jalapeño and half the cilantro with the remaining salt.
- 4
Leave for 5 minutes so the flavors come together, then taste — it should be sharp, salty and cold.
- 5
Fold the avocado through at the very last moment so it keeps its shape, and finish with the rest of the cilantro. Serve with tostadas or tortilla chips.
Nutrition per serving
- Calories
- 230
- Protein
- 28g
- Carbs
- 21g
- Fat
- 7g
Estimated from USDA data
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