EBT-Friendly: 95% of ingredients

Made by Emmie

Follow her on:

Assembly Time: 15 minutes

This fresh shrimp ceviche combines tender shrimp, crisp vegetables, bright lime, and fresh cilantro for a light yet satisfying meal. Paired with quinoa, it provides a balanced combination of protein, fiber, and complex carbohydrates.

Ingredients:

0.5x

1x

2x

4x

 

•   1 16 oz package shrimp
•   1 red bell pepper
•   1 small cucumber
•   3-4 radishes
•   1 large tomato
•   1 jalapeno
•   1/2 cup fresh cilantro (diced, stems and leaves)
•   1 tbsp olive oil
•   2 limes (juiced and zested)
•   1/2 tsp salt
•   1/2 cup quinoa (cooked)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Dice the red bell pepper, cucumber, radishes, tomato, and jalapeno into bite-size pieces.
2. Finely chop the cilantro, reserving a few leaves for garnish.
3. In a small bowl, combine the olive oil, lime juice and zest, salt, and cilantro.
4. Drain the Trifecta shrimp and place in a large bowl with the vegetables.
5. Toss the shrimp and vegetables with the cilantro dressing until evenly coated.
6. Serve over cooked quinoa and garnish with the reserved cilantro.