Coconut Lime Ceviche

coconut lime ceviche

Ceviche is the perfect for a light appetizer made with fresh ingredients. Traditional ceviche is a seafood dish that’s commonly made with raw fish that is then cured in citrus juices and then enhanced with fresh ingredients like onion, tomato, and avocado.

For this coconut lime ceviche recipe, we’ll be using precooked shrimp to recreate this traditional dish. With its light ingredients it’s the perfect summertime dish for any pool party, BBQ, or just dining al fresco!

Ingredients:

HOW TO MAKE COCONUT LIME CEVICHE

  1. Thaw the pre-cooked shrimp, then cut into bite-sized pieces and place into a large mixing bowl. Add the olive oil, vinegar, salt, Tabasco, lemon juice, red onion, jalapeño, and tomato to the bowl and stir to combine.
  2. Cover the bowl and refrigerate for at least 30 minutes.
  3. When ready to serve, remove from refrigerator. Add the cubed avocado, chopped cilantro – stir to combine, then serve with tortilla chips.
CEVICHE FAQS
Can I eat ceviche the next day? Yes! Some of the ingredients, like the avocado may brown, but if refrigerated in an air-tight container the coconut lime ceviche will last up to three days.
What else can you eat with ceviche?
Ceviche is great on its own as an appetizer served with tortilla chips, or it can be served with grilled Mahi Mahi or other seafood dishes for an additional flair. You could also eat coconut lime ceviche as tacos in fresh corn tortillas.
Is ceviche safe to eat?
This recipe in particular uses pre-cooked shrimp, so yes, it is safe to eat. Traditional ceviche uses raw fish, however, it is cured in citrus juices making it safe to eat.
How healthy is ceviche?
As advocates for intuitive eating, we don’t mark any foods as good or bad. With that being said, the nutritional value of ceviche depends on the particular recipe, as there are many variations and it all comes down to the ingredients added, including any marinades.

 
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