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Shrimp Ceviche

Prep Time 15 minutes
Cook Time 10 minutes
Marinate 45 minutes
Servings 4 servings
Calories 190kcal

Ingredients

Shrimp

  • 3/4 lb Shrimp peeled and deveined tail off
  • 3/4 cup Orange juice fresh squeezed
  • 2 tbsp Extra-virgin olive oil
  • 2 tsp Jalapeño pepper minced
  • 2 tbsp Red onion minced
  • 1/4 cup Celery minced
  • 1/2 tsp Honey
  • 3 cloves Garlic grated
  • 1 tbsp Lime juice
  • 1 tbsp Fresh cilantro chopped, plus more for garnish

Pita Chips

  • 2 Pita bread cut into wedges
  • 2 tsp Extra-virgin olive oil
  • 1 tsp Chili powder
  • 1/2 tsp Lime juice
US Customary - Metric

Instructions

  • In a pot of salted boiling water cook the shrimp to an internal temperature of 120 degrees using a thermometer, about 2 to 5 minutes depending on size. Drain well, then slice, and set aside to cool.
  • Preheat the oven to 350 degrees. Toss the pita with oil, chili powder, salt, and pepper. Place on a parchment paper lined baking sheet and drizzle with lime juice. Bake in the oven until golden brown and crispy. Then set aside. Pita will continue to crisp up as it cools.
  • Mix the shrimp with the remaining ingredients in a bowl. Season with salt and pepper. Refrigerate for 20 to 45 minutes.
  • Serve the shrimp with pita. Garnish with cilantro.

Nutrition

Calories: 190kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 165mg | Potassium: 181mg | Fiber: 1g | Sugar: 5g | Vitamin A: 306IU | Vitamin C: 29mg | Calcium: 40mg | Iron: 1mg