Summer Citrus Ceviche With Shrimp
Serving Size / Yield
- 1/2 C. lime juice
- 1/4 C. orange juice
- 1/4 C. lemon juice
- 2 Tbsp. olive oil
- 1 lb. fresh shrimp, peeled and deveined
- 1 onion, sliced thin
- 1/3 C. cilantro, chopped
- 2 tomatoes, chopped
- 1 habanero chile, minced
- 1 Tbsp. salt
1) Put the shrimp in a bowl and toss with the salt, tomatoes and cilantro. If your shrimp are larger than one inch, you can chop them into smaller pieces so they will cook faster in the acid.
2) In another bowl, mix the chile, onion, citrus juices and olive oil until combined. Drizzle over the shrimp and mix well.
(photo cred: http://www.eatingwell.com/recipes/shrimp_ceviche.html)