Shrimp Ceviche with Papaya
A refreshing, tasty and healthy shrimp ceviche with an extra dose of nutritiousness from fresh papaya.
Servings: 8 servings
Calories: 124kcal
Ingredients
- 1 pound raw shrimp peeled and deveined
- Juice of 6 limes
- Juice of 2 blood oranges
- 1 cup diced papaya about ¼ of a large papaya
- 1 cup diced cucumber
- ½ cup diced red onion
- 1 diced jalapeno seeds removed
- ½ cup diced tomato
- ½ cup chopped fresh cilantro
- 1 avocado diced
Instructions
- Remove tails from shrimp and cut into a small dice. Add to a large non-reactive (i.e. glass or metal) bowl with lime and blood orange juices. Add papaya, cucumber, red onion, jalapeno and tomato.
- Cover bowl with saran wrap and place in refrigerator for at least a half hour, or until shrimp has turned slightly pink and opaque.
- Remove bowl from refrigerator and stir in avocado and cilantro. Serve in martini cups or in a large bowl with a side of tortilla chips. Keep over ice if ceviche will be out of refrigerator for a while (i.e at a party.)
Notes
Wine Pairing Suggestion: Depending on the level of sweetness you like in a wine, I’d highly recommend a light, grassy Sauvignon Blanc (for dry wine lovers) or a slightly off-dry Riesling (for sweeter wine lovers.) The grassy, herbaceousness of the Sauvignon Blanc will pair nicely with all of the fresh flavors in the ceviche, while sweet, nectar-quality of the Riesling will help counteract any heat from the jalapeno.
Nutrition
Calories: 124kcal | Carbohydrates: 9g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 447mg | Potassium: 318mg | Fiber: 3g | Sugar: 4g | Vitamin A: 357IU | Vitamin C: 33mg | Calcium: 102mg | Iron: 2mg