Shrimp Cucumber Ceviche Salad: A Refreshing Twist for Summer
A delicious and refreshing shrimp cucumber ceviche salad perfect for summer gatherings.
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
- Diet: Low-carb, Gluten-free
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1 jalapeño, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a bowl, combine the shrimp and lime juice; let it marinate for 15 minutes until shrimp turn pink.
- Add cucumber, cherry tomatoes, red onion, cilantro, jalapeño, salt, and pepper; mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve with tortilla chips or on its own as a light salad.
Notes
- For a spicier kick, add more jalapeño or red pepper flakes.
- Feel free to use lemons instead of limes for a different flavor profile.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Shrimp, Cucumber, Ceviche, Salad, Summer