Low-Carb Shrimp Ceviche Recipe
Ingredients for 5 servings
- 1 1/4 lb raw jumbo shrimp, peeled and deveined
- Broth (Tiger’s Milk)
- 2/3 cup (about 6 limes) fresh lime juice (or more/less to taste)
- juice from 2 navel oranges
- 2 tablespoons hot sauce (I used Cholula)
- 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
STEPS
Step 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.
Step 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.
Step 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.
Step 4
Fold everything together gently using a wooden spoon, then pour in the sauce and gently fold everything together again.
Step 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.
Step 6
Season to taste with sea salt & pepper and enjoy!