Fresh Shrimp Ceviche with Lime, Jalapeño & Cilantro

Jamison Bryant

Ingredients

Major Ingredients

  • 1 lb shrimp, peeled, deveined, and chopped
  • Juice of 2 limes
  • Juice of 1 lemon
  • 2 Roma tomatoes, diced
  • ½–1 cucumber, diced
  • 3 jalapeños, finely chopped
  • ½ red onion, finely diced
  • ¼ cup fresh cilantro, chopped (or parsley)

Minor Ingredients

  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • Black pepper (to taste)
  • Salt (to taste)

Instructions

  1. Chop shrimp and submerge in lime and lemon juice. Refrigerate for 1½ hours until opaque.
  2. Dice and mix vegetables in a bowl.
  3. Drain shrimp (optional) and add to vegetables.
  4. Drizzle with olive oil and season with garlic powder, salt, and pepper.
  5. Mix well and chill or serve immediately with chips or tostadas.

Notes

Be sure to use safe shrimp and fresh citrus. Season to your preference. Parsley can be used if cilantro isn’t your thing.