Candida Diet Friendly Cilantro-Lime Shrimp Ceviche Bowl

Total time1 hr

Prep time25 min

Cook time5 min

Candida Diet Friendly Cilantro-Lime Shrimp Ceviche Bowl

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Ingredients

4 servings

For the shrimp

1 lb large shrimp, peeled and deveined
1 tsp fine sea salt, divided

For the ceviche

½ cup fresh lime juice (from about 4 limes)
Nellie & Joes Key West Lime Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.Signature SELECT Lime Juice - 15 Fl. Oz.Pompeii Lime Juice Sicilia Organic Lime Juice - 4 Oz
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1 tbsp apple cider vinegar
1 tbsp olive oil
½ tsp fine sea salt
¼ tsp ground turmeric
¼ tsp ground ginger
1 english cucumber, diced (about 1 ½ cups)
½ small red onion, finely diced
½ cup fresh cilantro leaves, roughly chopped
2 ripe avocados, diced

For the bowls

1 medium jicama (about 1 lb), peeled and shredded or julienned

For serving

1 lime, cut into wedges (optional)
fresh cilantro sprigs, for garnish (optional)

Instructions

1
Fill a medium saucepan with water, add ½ tsp of the sea salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they are pink, opaque throughout, and curl into a loose C-shape, reaching an internal temperature of 145°F (63°C). Drain immediately in a colander and spread on a cutting board to cool for 5 minutes.
2
Once cool enough to handle, cut each shrimp into 2–3 bite-sized pieces and transfer to a large bowl.

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