KETO SHRIMP CEVICHE ~ KETO COOKING LIVE 05~28~19

KETO SHRIMP CEVICHE

Ingredients:

For Court Bouillon (Poaching Liquid)
1 Qt water
1 cup
1 lemon
½ red onion
6 garlic cloves
1 tsp red chili flakes
1 bay leaf
1tsp old bay seasoning

For Ceviche:

2 LB shrimp (whole, peeled, deveined)
1 red onion finely diced
2 tomatillos diced
1 cup fresh papaya diced
2 avocadoes diced
1 serrano chili thinly sliced (2 chilis for spicy)
½ cup English cucumber diced
6 limes juiced
2 lemons juiced
1 orange juiced
½ cup fresh chopped cilantro
Salt & pepper to taste

Extra virgin olive oil for garnish
Sliced English cucumber

Directions:

Combine all court bouillon ingredients in medium sauce pot and bring to a boil.

Turn off heat at add shrimp.

Allow shrimp to sit in court bouillon until almost completely pink.

Drain shrimp and combine with all ceviche ingredients.

Gently toss evenly and refrigerate for at least 1 hour preferably overnight.

Serve with cucumber slices and drizzle a little extra virgin olive oil.

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