Shrimp Ceviche

Yield 4 cups

INGREDIENTS

  • 8 oz raw shrimp, peeled and deveined

  • 5 tbsp lime juice (divided)

  • 1/2 cup seedless watermelon, small diced

  • 1/4 cup jicama, small diced

  • 1/4 cup red onion, minced

  • 1/4 cup cilantro, chopped

  • 1/2 jalapeno, minced    

  • salt and black pepper

Directions

  1. Remove tails from shrimp; discard.

  2. Chop shrimp into small pieces.

  3. Combine shrimp and 2 1/2 tablespoons lime juice in medium bowl.

  4. Cover and refrigerate 1 hour or until shrimp are pink and opaque.

  5. Drain; discard juice.

  6. Meanwhile, combine watermelon, jicama, onion, cilantro, and jalapeño.

  7. Add remaining 2 1/2 tablespoons lime juice in large bowl and season with salt. Gently stir in shrimp.

  8. Cover and refrigerate at least 30 minutes to allow flavors to develop.

  9. Taste and adjust seasoning as needed. (let Chef taste)

  10. Serve ice cold with tortilla chips.

A recipe by

Jessica Sigmundsson