Regular Foods · Lunch · by Bramble
Limewatch Shrimp Ceviche
Cooked Shrimp Ceviche
Fully cooked shrimp, lime, tomato, onion, cilantro, and mild green pepper make a bright chilled bowl. Bramble keeps the lime lively and the seafood safely cooked.
- Total time
- 45 min
- Yield
- 4 servings
- Serving
- 4 ounces shrimp plus vegetables
- Texture
- Tender
Ingredients
- 1 pound peeled and deveined medium raw shrimp
- 1 cup fresh lime juice
- 4 Roma tomatoes, diced
- 1 small red onion, finely chopped
- 1 bunch cilantro, stems removed and leaves finely chopped
- 1/2 medium green bell pepper, finely diced
- Salt, to taste
Directions
- 1
Bring a pot of water to a gentle boil and add the shrimp.
- 2
Cook until the shrimp are opaque and reach 145 °F, about 2 to 3 minutes, then drain and cool promptly.
- 3
Combine the cooked shrimp and lime juice in a covered bowl; refrigerate for 15 minutes.
- 4
Fold in the tomatoes, onion, cilantro, and bell pepper.
- 5
Season lightly with salt and serve cold; refrigerate leftovers promptly.
PER SERVING
Nutrition
- Protein
- 25g
- Calories
- 160
- Carbs
- 13g
- Fat
- 1g
- Fiber
- 2g
- Sugar
- 5g
- Sodium
- 265mg
Source nutrition per serving from the supplied recipe collection; values have not been recalculated for this Guild adaptation.
Source: Adapted from Lalaine Manalo, Onion Rings and Things (2016), as credited in the supplied collection; Guild method cooks seafood to 145 °F before chilling.
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