This shrimp ceviche recipe is fresh shrimp marinated with cucumber, red onions, cilantro, avocado and diced jalapenos. It takes just minutes to make and is full of bold and zesty flavors.
The shrimp was still rubbery even though I refrigerated it for 6 hours instead of 4. It was not cooked and tasted like rubbery raw stuff. The lime was waaaaaaay too overpowering, I should have substituted half the limes for lemons. This recipe lacked flavour and shrimp wasn’t even partially cooked
Looks incredible and I am making it tomorrow. The recipe says to serve immediately but it is something we are taking to a gathering. How long before it’s not considered `fresh` enough?
This is a great recipe. I always cook my shrimp. I don’t like the texture or raw shrimp cured in lemon myself. The only thing I would remove is the “1 cup diced jicama (or diced peeled apple)” there is no need for that.
1 lb shrimp, peeled, deveined, and diced (455 g)
2 teaspoons kosher salt
2 jalapeñoes, seeded and minced
1 small red onion, diced
2 cups cherry tomato, chopped (400 g)
fresh cilantro leaves, for garnish, optional
tortilla chips, for serving
Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
Chewy Keto Chocolate Cookies Recipe
Crunchy Chicken Fingers Recipe
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Preheat oven to 400 degrees F (200 degrees C).
Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Grilled Cassava Flour Pizza Crust
Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.
Preheat grill for medium heat and lightly grease the grate.
Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.