Simple Shrimp Ceviche

Simple Shrimp Ceviche

with plantain chips

This is one of my favorite things to add to a taco/tequila Tuesday or as an appetizer for a Summer BBQ. Ceviche seem fancy, but is super easy and yummy. This is a simple shrimp ceviche recipe. It is gluten free, dairy free, keto, and paleo.

Important note: this recipe takes all day to marinate in the fridge, so plan accordingly.

Ingredients:

• 2 lbs raw peeled and deveined shrimp

• 4 lemons (a little more than 4 cups of lemon juice)

• 4 limes (1/2 cup lime juice)

• 2 tablespoons extra virgin olive oil

• 1/2 of a yellow onion

• 1/2 of a purple onion

• 2 large cucumbers (or 5 small persian cucumbers)

• 3 avocados

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon garlic granules

• 1/4 teaspoon paprika

• 1/4 teaspoon cayenne pepper

Recipe:

Take out a large bowl. Remove the tails from the shrimp and cut into small pieces (I cut mine into about 4 pieces each).

Add the lemon juice, lime juice, and olive oil. Dice your two onions and add them to this mixture. Add salt, pepper, and garlic.

Cover and refrigerate this mixture for 5-6 hours. This is the least amount of time I leave it in the fridge, it is better if you let it sit overnight. Make sure to mix every hour or so that the whole mixture is covered and cooked by the acidic juice.

Chop the cucumbers into small, thin slices. Cube the avocado. Add the cucumber and avocado to the mixture, mix and refrigerate for another hour.

Remove and add cayenne and paprika. Serve! I serve mine with plantain chips or lime flavored Siete chips.