Name: Shrimp Ceviche with Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz raw shrimp; 0.5 cup raw red bell pepper; 0.5 cup raw yellow bell pepper; 1 cup raw cucumber; 1 cup raw tomato; 0.25 cup raw red onion; 1 whole serrano pepper; 0.25 cup fresh cilantro; 4 tbsp lime juice; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

444 calories

Protein: 50g; 43% of calories
Carbs: 32g; 27% of calories
Fat: 16g; 30% of calories

Instructions

Prep 15 min · Cook 30 min

Peel, devein, and chop the raw shrimp into 1/2-inch pieces and place them in a glass or ceramic bowl.
Pour the lime juice over the shrimp, ensuring they are completely submerged, then cover and refrigerate for 30 minutes until the shrimp are opaque and firm.
While the shrimp cures, finely dice the red and yellow bell peppers, cucumber, tomato, and red onion.
Mince the serrano pepper (remove seeds for less heat) and roughly chop the fresh cilantro.
Once the shrimp is cured, drain about half of the excess lime juice from the bowl.
Add the diced vegetables, serrano pepper, and cilantro to the shrimp.
Drizzle with extra virgin olive oil and season with sea salt and black pepper.
Toss everything together gently and serve immediately while cold.

Nutrition

Ingredients

Instructions

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