Coconut Lime Shrimp Ceviche
Coconut Lime Shrimp Ceviche is quick and easy to make, great scooped up with crisp and salty tortilla or plantain chips.
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
6
Serves: 4
Ingredients
- .5 lb.5 lb.5 lb Shrimp, Cooked, medium-sized, shelled, de-veined, with tails off)
- 3-43-43-4 Lime, (juiced)
- .333 cup.333 cup.333 cup Red Onion, finely chopped
- .25 cup.25 cup.25 cup Coconut Milk, (Aroy-D is my favorite brand)
- .5 cup.5 cup.5 cup Cilantro, finely chopped
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Roughly chop the cooked shrimp into ½" sized pieces.
- Combine all ingredients in a bowl.
- Enjoy right away or let chill in the refrigerator for about an hour if you have the time. The flavors will combine & intensify during that time too.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Dairy Free Egg Free Entrées Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Seafood Snacks Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 40 |
| Fat: | 2 g |
| Carbohydrates: | 3 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 73 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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