Easy Low-Carb Shrimp Ceviche Recipe

Recently I spent 5 days in Cali, Colombia for a mini-food tour and to do some food demos as part of this massive fitness expo called FeriaFit. While I was there I got to eat in one of my favorites restaurants, Pica, by a chef I’ve been following for about a year now – Chef […]

📝 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. 1Bring 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. 2Mix 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. 3Add 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. 4Fold everything together gently using a wooden spoon, then pour in the sauce and gently fold everything together again.
5. 5Cover 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. 6Season to taste with sea salt & pepper and enjoy!