shrimp & citrus & radish
ceviche is the best way to perfectly cook shrimp without having to turn on the stove– the aggressively citrusy marinade zaps the raw fish until it’s fully cooked and infused with flavor. top with whatever accoutrements you wish, though i’ve suggested a few go-to garnishes below
makes 4 full servings/feeds up to 8 as an appetizer
for the ceviche
1 lb raw shrimp shells & tails removed
1/2 cup radishes, diced
1 & 1/2 cup citrus juice— i like a combo of grapefruit, orange, lemon, and lime– one of each should do the trick
1 jalapeno, ribs and seeds removed / finely chopped
1 small sweet onion, thinly sliced
1 teaspoon salt
2 tsp. hot sauce (optional, i guess)
cut your shrimp into small-ish pieces– you could leave them whole but keep in mind the smaller you cut them the faster they’ll cook through
in a bowl, combine the shrimp with jalapeno, sliced onion, and radish, then pour over the combination of citrus juices, making sure the shrimp is fully submerged. season with salt and add a few dashes of hot sauce for extra #spice
let everything marinate in the fridge for about an hour— you can start checking around this time to see if the shrimp has turned pink and opaque, the tell-tale sign it’s ready to be safely consumed
for the garnish
1 avocado
1/2 cup cilantro
1 medium tomato
1/2 cup cucumber
roasted jalapenos
the ceviche can be served without these extras, but the avocado and cucumber round out the punch of spice and tang from the fish. i’m gonna say the cilantro is a must
pro-tip: if you add these things before you’re ready to serve they will get soggy and lose their texture, so wait until the ceviche is done ~soaking~ before you add any garnishes
for best results serve with tortilla chips or tostada shells and embrace the pucker– it’s spicy as fuck and basically pure acid
Nutrition Information
(includes recommended garnish)contains approximately 226 calories per serving
16g carbohydrates/8g fat/ 25g protein
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