Ecuadorian Shrimp Ceviche Salad
Ecuadorian shrimp ceviche salad uses citrus juice to cure the shrimp and brighten the dish, a technique common along Ecuador's Pacific coast. Tomatoes, onion, and cilantro round out the flavors, and because the shrimp can be pre-cooked, the whole salad is ready in about 20 minutes with no stovetop required.
Equipment
- Large pot
- Mixing bowl
- Citrus juicer
- Chefs Knife
- Cutting board
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 cup freshly squeezed lime juice about 8 limes
- 1 medium red onion thinly sliced
- 1 large Roma tomato diced
- 1 medium cucumber peeled, seeded, and diced
- ¼ cup fresh cilantro chopped
- 1 medium avocado diced
- 1 piece jalapeño pepper seeded and minced
- 1 tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- In a large pot, bring water to a boil. Add shrimp and cook for 1-2 minutes until just pink and opaque. Immediately transfer to an ice bath to cool.
- Once cooled, chop the shrimp into bite-sized pieces and add to a mixing bowl.
- Pour fresh lime juice over the shrimp and let sit for 5 minutes, allowing the citrus to enhance the flavor.
- Stir in the red onion, Roma tomato, cucumber, cilantro, avocado, jalapeño, salt, and black pepper. Mix gently to combine.
- Let the ceviche marinate at room temperature for an additional 5 minutes before serving.
Notes
Lisa’s Tips:
- To add a unique twist, try adding a splash of orange juice for a hint of sweetness.
- Opt for wild-caught shrimp for the best texture and flavor.
- If you prefer milder heat, substitute the jalapeño with bell pepper.
Nutrition
Calories: 197kcalCarbohydrates: 15gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 143mgSodium: 1294mgPotassium: 602mgFiber: 5gSugar: 4gVitamin A: 605IUVitamin C: 30mgCalcium: 93mgIron: 1mg
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