Easy Low-Carb Shrimp Ceviche
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Category
Main Dish
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
1 lb. frozen peeled and deveined shrimp, thawed overnight in the fridge
1/3 cup fresh-squeezed lemon juice
1/3 fresh-squeezed lime juice
1 tsp. garlic puree or finely minced fresh garlic
1 tsp. kosher salt
1 tsp. Green Tabasco Sauce
1/3 cup finely chopped red onion
1 large red bell pepper, cut into dice about 1/2 inch square
4 small Persian cucumbers, cut into pieces slightly larger than the red pepper
1/4 cup finely chopped cilantro
Directions
Thaw shrimp overnight in the refrigerator. Drain shrimp quickly, pull off the tails, and clean any places where some of the veins still show. Cut shrimp into small pieces not bigger than one inch long. Put shrimp in a container with a snap-right lid and put it back in the fridge while you chop the red onion and mix the lemon juice, lime juice, garlic, salt, and Green Tabasco Sauce . Add the chopped red onion and lemon-lime mixture to the shrimp, stir, and put back in the fridge. Let this marinate and "cook" the shrimp for 2-3 hours. Start checking after 2 hours; it is done when the shrimp is completely firm and has the appearance of cooked shrimp. Keep the "cooked" shrimp in the fridge while you chop the red bell pepper, cucumber, and cilantro . Then remove shrimp from the fridge and add those ingredients. Taste to see if you might want a tiny bit more salt or hot sauce. Add a pinch or two of sweetener if you'd like it to be a little sweeter Either serve right away or continue to chill until you're ready to serve. Leftover Ceviche will keep in the fridge overnight and makes a delicious treat the next day! I wouldn't keep it longer than one day.