55 min · 1 serving · @Maria Ximena

Shrimp Ceviche

Shrimp cured in fresh lime juice, then tossed with tomato, red onion, jalapeño, cilantro and mint in a tangy soy, Worcestershire and ketchup dressing.

Nutrition per serving

• 215 kcal
• 32 g protein
• 19 g carbs
• 2 g fat

Ingredients

• 150 g raw shrimp, peeled, deveined, tails off
• 40 ml lime juice
• ¼ jalapeño, diced
• 95 g tomatoes, diced
• 47 g red onion, diced
• 2 tbsp chopped cilantro
• 1 ⅓ tbsp chopped mint
• 1 tsp salt
• 2 tsp soy sauce
• 2 tsp Worcestershire sauce
• 1 tbsp ketchup

Steps

1. Slice the shrimp into even pieces and place them in a bowl.
2. Pour over the lime juice, making sure every piece is covered, and let the shrimp cure for 30–45 minutes.
3. Meanwhile dice the tomatoes, onion and jalapeño and chop the cilantro and mint.
4. Stir the soy sauce, salt, Worcestershire sauce and ketchup into the shrimp, then fold in the vegetables and herbs and serve.

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