Shrimp Ceviche

We love to explore Latin American flavors, and this take on Peruvian ceviche is a delicious and easy way to bring those flavors to your own kitchen. Paired with Tres Latin Foods pupusas, this is a delicious and diverse meal.

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Ingredients

  • 4 Tres Latin Foods® Pinto Bean & Cheese Pupusas (or your favorite)
  • 2 tbs cooking oil
  • 1 lb extra-large shrimp
  • 1 tsp grated lime zest
  • 1/2 cup lime juice
  • 1/2 cup lemon juice
  • small red bell pepper, stemmed, seeded, and chopped fine
  • 1 jalapeno chile, stemmed, seeded, and minced
  • 1 medium garlic clove, minced
  • 1/4 cup extra virgin olive oil
  • 4 scallions, sliced thin
  • 1 cup cherry tomatoes, quartered
  • 3 tablespoons minced fresh cilantro leaves
  • 1/2 teaspoon sugar
  • 1 ripe avocado, pitted and diced

Directions

1

To prepare the shrimp, peel them completely and remove the vein. Slice shrimp in half lengthwise, and into inch long pieces.

2

In a medium bowl, stir lime zest, lime juice, lemon juice, bell pepper, garlic, and 1/2 teaspoon salt together. Gently stir in shrimp and cover with plastic wrap.

3

Refrigerate 45 to 60 minutes, until the shrimp are pink and opaque. Stir once about half way through refrigeration.

4

Strain the mixture through a mesh strainer, leaving it a little wet. Then return it to a bowl, and gently stir in oil, scallions, tomatoes, cilantro, and sugar. Stir in avocado last. Season with salt and pepper to taste.

5

Heat 2 tablespoons oil in a skillet over medium heat, and prepare the Tres pupusas according to package directions. Serve together with the ceviche for a delightful summer meal!

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