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Shrimp Ceviche

Yields34 Servings

Light and refreshing, this Shrimp Ceviche is perfect for any occasion, especially now for the summer months.

shrimp ceviche

 1.50 raw shrimp, cut in 1/4-inch pieces
 6 lemons, zest and juice
 6 limes, zest and juice
 6 tbsp olive oil
 6 tsp cumin
 1.50 cups diced red onion
 3 cups diced tomato
 6 tbsp minced garlic
 3 cups black beans, cooked
 0.75 cup diced serrano chili pepper and seeds removed
 3 cups diced cucumber, peeled and seeded
 0.75 cup chopped cilantro
1

Place shrimp in a shallow pan and cover with juice from the lemon and lime, reserving the zest.

2

Refrigerate for at least 3 hours or until shrimp is firm and white.

3

Mix remaining ingredients in separate bowl and set aside while shrimp is cold cooking.

4

When ready to serve, mix shrimp and citrus juice with remaining ingredients.

Nutrition Facts

102 servings

Serving size

8 servings

Amount per serving
Calories98
% Daily Value *
Total Fat 4g6%

Saturated Fat 1g5%
Cholesterol 36mg12%
Sodium 167mg8%
Total Carbohydrate 10g4%

Dietary Fiber 3g11%
Protein 7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.