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Simple shrimp ceviche

This recipe is always a hit at parties, and it is fantastic for an outdoor barbecue. For the best flavor, prepare the ceviche a couple of hours ahead and let it marinate in the citrus.

PREP TIME

40 minutes

COOKING TIME

YIELD

4 cups

 

1 lb cooked, peeled, and deveined wild shrimp (cooled)

1/4 red bell pepper, finely diced

1/4 orange or yellow bell pepper, finely diced

1/2 jalapeño pepper, finely diced (seeds and white ribs removed)

1/4 cup diced raw jicama

1/4 cup diced cucumber (skin-on)

1 tablespoon shallot, finely diced

2 tablespoons cilantro, chopped

2 tablespoons extra-virgin olive oil

Juice of 1 lime

Juice of 1 lemon

2 cups of sliced cucumber,
for dipping

 

CHANGE IT UP

Add 1 ripe, diced avocado right before serving.

 

NUTS

EGGS

NIGHTSHADES

FODMAPS

 

Chop the cooked, cooled shrimp into 1/4-1/2-inch pieces. Combine red bell pepper, orange/yellow bell pepper, jalapeño, jicama, cucumber, shallot, cilantro, olive oil, lime juice, and lemon juice in a large mixing bowl.

Chill the mixture in the refrigerator for 30 minutes before serving with cucumber slices.