Easy Low-Carb Shrimp Ceviche Recipe

Ingredients

• 1 1/4 lb raw jumbo shrimp, peeled and deveined
• 2/3 cup (about 6 limes) fresh lime juice (or more/less to taste)
• juice from 2 navel oranges
• Substitute: ketchup, tomate sauce
• 2 tablespoons olive oil
• pinch of sea salt
• 1 medium cucumber, peeled and diced
• 1 green (or colorful) bell pepper, diced
• 1 jalapeño, seeded and diced
• 3 Roma tomatoes, diced
• 1 medium red onion, sliced
• 4 garlic cloves, finely diced
• 1/2 cup cilantro, finely chopped leaves

Instructions

1. 1

   Bring a large pot of salt water to a boil. Toss in the raw shrimp and cook for no more than 2 minutes, or until the shrimp is white, pink and plump. Immediately remove the shrimp from the boiling water using a spider or a slotted spoon and plunge the shrimp into a large bowl of ice water to stop it from cooking.

2. 2

   Mix together fresh ingredients for the broth and set aside to let the flavors meld. Feel free to customize it to your liking but I recommend just trying it as is if this is your first time making it.

3. 3

   Add all of the ceviche ingredients to a large bowl. I like using stainless steel because it keeps it extra cold in the fridge. Chop up the shrimp into smaller pieces, about 1/2-inch (or cut each shrimp into 3 equal parts), then add it to the large bowl.

4. 4

   Fold everything together gently using a wooden spoon, then pour in the sauce and gently fold everything together again.

5. 5

   Cover the bowl with plastic wrap, then store in the fridge for at least 2 hours; but, you can enjoy it sooner, after about 30 minutes so the flavors can meld together and so the citrus juice can remove the “bite” from the onion.

6. 6

   Season to taste with sea salt & pepper and enjoy!