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.
