Shrimp Ceviche Salad
This Shrimp Ceviche Salad recipe is super simple in preparation and ingredients. It is closer to a salad than a ceviche since the shrimp is cooked before assembling into the salad.
Servings: 2
Calories: 340kcal
Ingredients
- 1 lb raw large shrimp peeled, deveined
- 2 tbsp salt
- 1 cup english cucumber diced
- 1 cup tomato diced
- 1 large avocado diced
- 1/4 cup red onion(s) finely chopped
- 1 jalapeno pepper(s) seeded, finely chopped
- 2 limes juiced
- 2 lemons juiced
- salt and pepper to taste
Instructions
- Bring a pot of water to boil and add shrimp and salt. Cook for 3 minutes.
- Drain shrimp and cover with ice and cold water in a bowl stop cooking.
- Once cooled, pat the shrimp dry and chop into rough 1/2-inch pieces.
- Put everything in a large bowl and toss to mix. Check seasoning after mixed and add salt and pepper if needed.
- Cover and let in the refrigerator for 30 min.
- Toss again and check again for seasoning before serving.
Nutrition
Calories: 340kcal
