Low Sugar Herb-Ranch Shrimp Ceviche Bowl
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Learn more →Ingredients
4 servings
For the ceviche
- 1 lb raw shrimp, peeled, deveined, tails removed, cut into ½-inch pieces
- ½ cup fresh lime juice (from about 4 limes)
- ¼ cup fresh lemon juice (from about 2 lemons)
- ½ tsp fine sea salt
For the herb ranch dressing
- ⅓ cup full-fat coconut cream
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 small garlic clove, finely grated
- ¼ tsp fine sea salt
- ⅛ tsp ground turmeric
- ⅛ tsp ground ginger
For the bowls
- 2 cups jicama, peeled and cut into thin matchsticks
- 1 english cucumber, halved lengthwise and thinly sliced
- 2 ripe avocados, pitted, peeled, and diced
- 4 radishes, thinly sliced
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Combine the shrimp pieces, lime juice, lemon juice (the ceviche portion), and 1/2 tsp salt in a large mixing bowl, making sure the shrimp are fully submerged in the citrus juice. Cover and refrigerate for 25–30 minutes, until the shrimp are opaque throughout and firm to the touch with no translucent gray areas remaining — the acid cure is complete when every piece has turned fully white-pink.
- 2
While the shrimp cure, whisk together the coconut cream, 2 tbsp lemon juice, apple cider vinegar, chives, dill, parsley, grated garlic, 1/4 tsp salt, turmeric, and ginger in a small bowl until smooth and pourable. Taste and adjust salt if needed.
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