Cucumber Shrimp Ceviche
In the summer, I want anything with fresh veggies, herbs, and citrus juices like 24/7. Give me all the cold salads, dips, and sides baby! This Cucumber Shrimp Ceviche was bright and tangy, packed with veggies, and full of protein. This was so simple to make too. Like no cooking required! All you have to do is add the raw shrimp to the lemon and lime juice and it'll cook it, in a flash. Pretty cool stuff! It's low carb, low cal, low fat! This screams summer potluck! It would be great for a party, picnic, snacking - whatever vibe you're going for.
Ingredients
For the cucumber shrimp ceviche:
- 1 lb. Raw Shrimp peeled, deveined, tails removed, chopped into bite sized pieces
- 1 tsp Lime Zest zest from one lime
- ¾ cup Lime Juice freshly squeezed, juice from about 6 limes
- ¼ cup Lemon Juice freshly squeezed, juice from about 2 lemons
- 2 Mini Cucumbers or 1 Large peeled and diced
- 2 Garlic Cloves minced
- 1 cup Grape Tomatoes quartered
- ¼ cup Red Onion thinly sliced
- 2 tbsp Cilantro chopped, divided
- 1 ½ tsp Salt
- 1 tsp Cumin
- 1 tsp Olive Oil
- ½ tsp Red Pepper Flakes
- ½ tsp Freshly Cracked Black Pepper
- ¼ tsp Agave Syrup
For serving:
- Cilantro chopped
Instructions
To prep and "cook" the shrimp:
- Peel the shrimp, carefully pinch the tails off, then chop them up in to bite sized pieces.
- Next, wash the lemons and the limes, then zest one lime and set the zest to the side.
- Juice the lemons and limes into a large mixing bowl, then add the shrimp to the bowl.
- Using your hands, toss the shrimp in the citrus juice to coat.
- Cover and refrigerate for 25-30 minutes until the shrimp appears pink and opaque in color. While that sits, let's prep the rest of the ingredients!
To prep the rest of the ingredients:
- Wash the veggies and herbs, then peel the cucumber and dice it.
- Thinly slice the red onion, mince the garlic, chop the cilantro, then quarter the grape tomatoes.
To make the cucumber shrimp ceviche:
- Once the shrimp is done "cooking" in the acid, stir in the remaining ingredients, reserving a bit of cilantro for serving.
- Set the bowl aside for a few minutes to let those flavors marry. You may drain some of the extra liquid, if desired.
Ceviche is served in a variety of ways. Some people like it with more liquid, some prefer a dryer ceviche. It's up to you! Once we've "cooked" the shrimp in the citrus juice, we don't need the extra anymore - though it adds tons of flavor. Either way, just follow your heart and your gut - no pun intended!
To serve:
- Top cucumber shrimp ceviche with remaining cilantro and serve immediately. Have it with tortilla chips, have it on its own - whatever you're feeling. Enjoy!
Nutrition
Serving: 1 cupCalories: 150kcalCarbohydrates: 8gProtein: 23gFat: 0.5gSaturated Fat: 0.6gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 1.6gCholesterol: 145mgSodium: 950mgPotassium: 390mgFiber: 1gSugar: 3gVitamin A: 90IUVitamin C: 65mgCalcium: 40mgIron: 0.7mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
