Red Meat Allergy Friendly Cilantro-Lime Shrimp Ceviche Bowl
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Learn more →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)
- 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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