Prep Time: 15 minutes
Cook Time: 35 minutes
Yields: 1 servings
Level Of Difficulty: Easy
Ingredients:
6 oz Shrimp – Defrosted (about 20 pieces)
⅓ cup Tomato – Diced
¼ cup Red Onion – Diced
⅓ cup Cucumber – Diced
Minced Fresh Cilantro
Orange Zest
¼ cup Bragg’s Apple Cider Vinegar
½ tsp ZOE Pink Salt
⅓ tsp Pepper
¼ tsp Garlic
3 leaves Lettuce
Cooking Instructions:
Bring a large pot of salted water to a boil
Prepare a water ice bath for shrimp.
Once the pot of water has come to a boil, turn off the heat and add defrosted shrimp. Let shrimp poach in water for 2-3 minutes until turned light pink in color.
Strain shrimp from water and immediately place in the ice bath for cooling. Cool for approximately 10 minutes.
Dice ⅓ cup tomato, ¼ cup red onion, and ⅓ cup cucumber and add to a large mixing bowl.
Measure and prepare your apple cider vinegar and seasonings.
Once shrimp have cooled, dice into small pieces and add to the large mixing bowl.
Add your apple cider vinegar and seasonings to your mixing bowl and stir all ingredients together.
Mince a few sprigs of fresh cilantro and add to the mixing bowl. Stir well.
Take an orange and grate skin against the smallest grater over the top to create a zest. Use sparingly, as this can become overpowering if too much is added.
Taste your ceviche to ensure you are happy with the amount of seasoning.
Cover bowl with plastic wrap and place in fridge for a minimum of 30 minutes to marinate.
Serving Instructions:
Remove ceviche from fridge and drain excess apple cider vinegar marinate. Transfer ceviche to a clean dish.
Remove 3 lettuce leaves from a head of lettuce, salt, and serve on the side of your ceviche for added crunch.
Ready to Eat!
Kathryn Kingsley
Marketing Coordinator