Shrimp Ceviche with Fresh Lime
Whole FoodsShrimp Ceviche with Fresh Lime
Ingredients
For the Ceviche
- 1 pound wild-caught shrimp, peeled, deveined, and tails removed
- 1 cup organic lime juice, freshly squeezed, from about 8-10 limes
- 1/2 organic red onion, small, finely diced
- 2 organic Roma tomatoes, seeded and finely diced
- 1/2 organic cucumber, peeled, seeded, and finely diced
- 1 organic jalapeño, small, seeded and minced (optional, for heat)
- 1/4 cup organic cilantro, fresh, chopped
- 1 organic avocado, ripe, diced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 bag organic tortilla chips
- 4 organic lettuce leaves, such as butter lettuce or romaine hearts
Instructions
- 1
If using raw shrimp, bring a medium pot of water to a boil. Add the peeled, deveined shrimp and cook for 2-3 minutes, or until just pink and opaque. Immediately transfer the shrimp to an ice bath to stop the cooking process. Once cooled, drain well and pat dry. Cut the shrimp into 1/2-inch pieces.
⏱️ 5 min
- 2
In a large non-reactive bowl (glass or ceramic), combine the chopped shrimp, freshly squeezed organic lime juice, finely diced organic red onion, diced organic Roma tomatoes, diced organic cucumber, and minced organic jalapeño (if using). Stir gently to combine.
⏱️ 5 min
- 3
Cover the bowl and refrigerate for at least 1 hour, or up to 2 hours. The acid from the lime juice will 'cook' the shrimp, turning it opaque and firm. Stir occasionally to ensure even marination.
⏱️ 60 min
- 4
Just before serving, drain off any excess lime juice from the ceviche mixture. Add the chopped organic cilantro, diced organic avocado, sea salt, and freshly ground black pepper. Gently fold all ingredients together.
⏱️ 5 min
- 5
Taste and adjust seasoning as needed. Serve immediately with organic tortilla chips or in organic lettuce cups.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Whole FoodsShrimp Ceviche with Fresh Lime
Ingredients
For the Ceviche
- 1 pound wild-caught shrimp, peeled, deveined, and tails removed
- 1 cup organic lime juice, freshly squeezed, from about 8-10 limes
- 1/2 organic red onion, small, finely diced
- 2 organic Roma tomatoes, seeded and finely diced
- 1/2 organic cucumber, peeled, seeded, and finely diced
- 1 organic jalapeño, small, seeded and minced (optional, for heat)
- 1/4 cup organic cilantro, fresh, chopped
- 1 organic avocado, ripe, diced
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 bag organic tortilla chips
- 4 organic lettuce leaves, such as butter lettuce or romaine hearts
Instructions
- 1
If using raw shrimp, bring a medium pot of water to a boil. Add the peeled, deveined shrimp and cook for 2-3 minutes, or until just pink and opaque. Immediately transfer the shrimp to an ice bath to stop the cooking process. Once cooled, drain well and pat dry. Cut the shrimp into 1/2-inch pieces.
⏱️ 5 min - 2
In a large non-reactive bowl (glass or ceramic), combine the chopped shrimp, freshly squeezed organic lime juice, finely diced organic red onion, diced organic Roma tomatoes, diced organic cucumber, and minced organic jalapeño (if using). Stir gently to combine.
⏱️ 5 min - 3
Cover the bowl and refrigerate for at least 1 hour, or up to 2 hours. The acid from the lime juice will 'cook' the shrimp, turning it opaque and firm. Stir occasionally to ensure even marination.
⏱️ 60 min - 4
Just before serving, drain off any excess lime juice from the ceviche mixture. Add the chopped organic cilantro, diced organic avocado, sea salt, and freshly ground black pepper. Gently fold all ingredients together.
⏱️ 5 min - 5
Taste and adjust seasoning as needed. Serve immediately with organic tortilla chips or in organic lettuce cups.
⏱️ 5 min