SHRIMP CEVICHE RECIPE

INGREDIENTS:

• 12 oz Small shrimp (cooked or raw; 51/60 size, or use larger shrimp and cut into small pieces)
• 4 tbsp Lemon juice (juice from 2 lemons; or 1/4 cup juice from 4 lemons if using raw shrimp)
• 2 medium Roma tomatoes (diced)
• 1 medium English cucumber (diced)
• 1 medium Mango (diced)
• 2 medium Shallots (minced)
• 1 medium Jalapeno pepper (minced; removed seeds if you want less heat)
• 3/4 cup Fresh cilantro (chopped)
• 1/2 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)

INSTRUCTIONS:

1. If using raw shrimp, place it into a bowl and add 1/4 cup lemon juice. Cover and refrigerate for about 20 minutes, until the shrimp turns pink and opaque.(Alternatively, you can poach the shrimp: Bring a pot of salt water to a boil. Turn off the heat and add the shrimp. Cook for 1-3 minutes, until the shrimp turns pink and opaque.)
2. In a large bowl, combine the shrimp, tomatoes, cucumber, mango, shallots, jalapeno, and cilantro.
3. Add the lemon juice (if not already added in step 1). Season with salt and pepper. Mix well.
4. Cover the shrimp ceviche and refrigerate for 30 minutes to allow the flavors to develop.
5. Adjust salt and pepper to taste if needed. Serve cold or at room temperature.

RECIPE NOTES

Serving size: 1 cup