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Shrimp Ceviche

kept bygeekmommy
recipe byEating Well
Notes: 

Tips & Notes

Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 4 hours.

Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.

Nutrition

Per serving: 189 calories; 12 g fat ( 2 g sat , 8 g mono ); 86 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 13 g protein; 2 g fiber; 229 mg sodium; 394 mg potassium.

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Ingredients: 

Poaching liquid:
2 quarts water
1/4 cup kosher salt

Ceviche

1 pound raw shrimp (21-25 per pound), peeled and deveined
Juice of 3 lemons
Juice of 3 limes
1 cup diced seeded peeled cucumber (1/4-inch dice)
1 jalapeno pepper, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt


 

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