Shrimp Ceviche

Ingredients

• Shrimp10 medium (200 g)
• Red Onion1/2 count (75 g)
• Tomato1/2 count (65 g)
• Cilantro1 tablespoon (3 g)
• Lemon1 count (65 g)
• Tomato Sauce1 tablespoon (14 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Boil water with a pinch of salt. In the meantime, clean the shrimp, remove the tail and the dark thin strip from the back.

2. 2

   Step 2

   When the water starts to boil, add the shrimp and cook for 5 minutes.

3. 3

   Step 3

   Remove from the heat, strain and immediately place in a container filled with water and ice to stop the cooking process.

4. 4

   Step 4

   Separately, cut the onion into very thin strips, rub with salt and rinse with cold water. Drain and set aside.

5. 5

   Step 5

   Peel the tomato, remove the seeds and cut into small squares.

6. 6

   Step 6

   In a bowl squeeze all the lemon juice and add onion, tomato, cilantro, tomato sauce, salt and pepper. Mix well.

7. 7

   Step 7

   When the shrimp are well cooled, add them to the mixture and mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp Ceviche can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.