EBT-Friendly: 100% of ingredients

From Ian Fujimoto

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A fresh, vibrant, and incredibly flavorful shrimp ceviche where the shrimp is “cooked” to perfection in tangy lime juice and tossed with crisp vegetables and creamy avocado. It’s a light, healthy, and refreshing dish perfect for a summer appetizer or a satisfying meal.

Ingredients:

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•   8 limes (juiced)
•   1 lb shrimp
•   1/2 red onion
•   2 roma tomatoes
•   2 jalapenos
•   6 inches cucumber
•   1 extra large avocado
•   1 bushel cilantro
•   salt (to taste)
•   pepper (to taste)

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

Directions

1. Juice all 8 limes into a large, non-reactive bowl (glass or ceramic). You should have about 1 to 1½ cups of lime juice.
2. Peel, devein, and roughly chop the 1 lb of shrimp into bite-sized pieces.
3. Add the chopped shrimp to the bowl of lime juice, ensuring all pieces are fully submerged. Cover and place the bowl in the refrigerator to “cook” for at least 30-45 minutes, or until the shrimp are opaque and firm. Stir once halfway through.
4. While the shrimp cooks, prepare the vegetables. Finely dice the ½ red onion and 2 Roma tomatoes.
5. Peel the cucumber (a 6-inch piece), slice it in half lengthwise, and scoop out the seeds with a spoon to hollow it out. Then, dice the cucumber into small pieces.
6. Finely chop the 2 jalapeños (remove seeds for less heat if desired).
7. Dice the 1 extra large avocado into cubes.
8. Roughly chop the 1 bushel of cilantro.
9. Once the shrimp is fully “cooked,” drain most of the lime juice (reserving a little if you prefer a saucier ceviche). Add the cooked shrimp to a large bowl with all the prepared vegetables, avocado, and cilantro.
10. Gently mix everything to combine. Season with salt and pepper to taste (tt). Adjust seasoning as needed.
11. Serve immediately with tortilla chips, tostadas, or on its own.

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