Shrimp Ceviche

If you are like me and l.o.v.e. ceviche, this recipe is for you!  Simple, fresh, and good for you.

Have you all read up on the health benefits of Selenium?  Besides enhancing immunity and increasing thyroid function, it can also help reduce risks of cancer.  You guessed it, one easy way to get a healthy dose of selenium is by eating shrimp.  As in Shrimp Ceviche, of course.

Ceviche is a recipe for raw fish or seafood marinated in citrus juice, mainly lime and lemon juice.  While marinating in the acid, the citrus juice essentially “cooks” the protein.  My recipe uses a combination of lemon + lime juices, onions, tomatoes, cilantro, and shrimp.  You can choose variations for using snapper or sea bass or other shell fish such as scallops, squid or octopus.  I use shrimp the majority of the time since my kids are familiar with it and won’t freak out about eating octopus!  Perhaps your kiddos are more adventurous.

Shrimp Ceviche

8 oz. raw, peeled, deveined shrimp, 14-16/lb size

2 medium tomatoes, diced

1 tbsp chopped cilantro

juice of 1 lemon + 1 lime

2-3 finely diced green onions (adjust for preference)

1 tsp finely diced jalapeño, seeded (adjust for more spice)

pinch of kosher salt

Rough chop raw shrimp.  In a medium mixing bowl, add lemon + lime juice to shrimp.  You need enough juice to cover all shrimp, adjust if needed.  Add diced tomatoes, chopped cilantro, diced green onions, jalapeño, and a pinch of salt.  Combine ingredients, cover and refrigerate for several hours or overnight.

Toss and enjoy!