Recipe: Shrimp Ceviche

Food Stuff Lunch Recipes Snacks

Recipe: Shrimp Ceviche

Summer is a great time for cooking. So many things are in season, people love to spending time outside BBQing, everything is just a lot more refreshing. Summer is also a great time to make some seriously awesome salads/ceviches. I had a craving for something super fresh and satisfying last night, and I remembered a video I had seen on Facebook – you know those like 30 second recipe videos? It was for this Shrimp Ceviché thing that looked so good so I wanted to try it out for myself.

The good news, I made it and it was delicious. The bad news, my avocados weren’t ready so a big part of the ceviche was missing. Boo. BUT the show must go on – amirite?

This recipe is great to eat on it’s own (which I did for lunch today), or you can use tortilla chips to scoop it into your mouth (which I did for dinner last night). Without further adieu…

Shrimp Ceviche

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1 bag cooked frozen shrimp, thawed Cut each shrimp into 4-5 pieces.
  • 1 can black beans drained and washed
  • 1 cup frozen corn thawed and not wet
  • 1 handful cilantro chopped
  • 1 whole tomato diced
  • 1/2 whole cucumber diced
  • 1 whole cubed avocado
  • 1 tbsp dried onion powder
  • 1 tbsp garlic salt
  • 1 tbsp extra virgin olive oil

Instructions

  1. Unthaw the frozen shrimp, devein the shrimp and take the tails/shells off. Cut each shrimp into 4-5 pieces. Put into a large mixing bowl.

  2. Strain the can of black beans and rinse thoroughly until no more of the bean juice is on it. Let them dry or pat them down with a napkin to get the extra water off. Add into the bowl.

  3. If your corn is frozen, rinse it under warm water until it's thawed. Leave to dry or pat dry like with the beans and add to bowl.

  4. Pull off the cilantro leaves and make sure to rinse it. Let it dry, chop it up and add to bowl.

  5. Dice up your avocado and add that to the bowl, same with your tomato and cucumber.

  6. Drizzle some of the olive oil into the bowl, and sprinkle some onion powder and garlic salt as well. Mix thoroughly, continue until you've used up all the oil/onion/garlic salt.

  7. Enjoy!

It’s super good guys and super healthy. I love this kind of dinner especially when it’s super hot outside. I used jalapeno tortilla chips to scoop it last night and the added crunch was pretty fantastic.

What’s your favourite type of salad to make during the summer months?

Talk soon,

S

About the author
I'm Sarah and I currently reside in Toronto, ON and I'm a marketing student part-time, I work in events/hospitality at a small boutique hotel, I teach Les Mills RPM classes almost daily and am loving life!

Leave a Reply

Your email address will not be published. Required fields are marked *