Shrimp Ceviche

Serves 6

The Nina Cucina version of a Spanish classic! One of my personal favorites for lunch!

 

What You’ll Need:

A Large Pot

Measuring Cups & Spoons

A Whisk

A Sharp Kitchen Knife

A Citrus Press

A Kitchen Spoon

A Large Bowl

A Slotted Spoon

Martini Glasses for Serving

 

Ingredients:

1 Pound Wild Shrimp, Chopped

1 Teaspoon Sea Salt

2/3 Cup Fresh Lime Juice

3/4 Cup Fresh Orange Juice

1 Teaspoon Sea Salt

Shakes of Hot Sauce to Taste

1 Yellow Pepper, Minced

1 Red Pepper, Minced

1/3 Cup Cilantro, Chopped

Lettuce Leaves for Garnish

2 Tbsp Blood Orange Olive Oil (optional)

 

How To Put It Together:

1) In a large bowl, whisk together the fresh lime juice, fresh orange juice, sea salt and hot sauce; place the bowl by the stove.

 

2) Fill a large pot with water,: add the sea salt. Place the pot over high heat; bring the water to a boil. Add the shrimp; blanch for one minute. Using a slotted spoon, scoop the shrimp into the bowl.

 

3) Add the chopped red and yellow peppers, red onion and cilantro; stir well.

 

4) Cover the bowl with plastic wrap; place it in the refrigerator for at least 4 hours, preferably overnight.

 

5) To serve: Place a lettuce leaf in each martini glass, divide the ceviche evenly between the glasses and drizzle with orange infused olive oil, if you are opting for it.

 

6) Serve and enjoy!

 

Nina’s Tasty Tip:

You may replace the shrimp with lobster or a firm fish such a monk fish.

 

Nutrition:

• 159 Calories
• 16 grams of Protein
• 10 grams of Total Carbohydrates
• 4 grams of Sugar
• 1 grams of Fiber
• 6 grams of Total Fat
• 1 grams of Saturated Fat
• 0 grams of Trans Fat
• 115 mg of Cholesterol
• 502 mg of Sodium
• 180% RDA Vitamin C
• 41% RDA Selenium
• 21% RDA Sodium
• 19% RDA Vitamin D
• 19% RDA Vitamin A
• 18% RDA Phosphorus
• 13% RDA Niacin
• 13% RDA Copper
• 12% RDA Vitamin B12
• 12% RDA Iron
• 11% RDA Vitamin B6
• 10% RDA Magnesium
• 10% RDA Potassium
• Glycemic load: 4