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Shrimp Ceviche Salad

Photo: Leigh Beisch
Prep time 20 mins
Cook time 5 mins
Yield 4 servings (serving size: 1 cup)
This easy salad features shrimp, pickled jalapenos, and chopped jicama.

Ingredients

  • 2 limes, juiced (reserve rinds)
  • 1 pound frozen peeled deveined medium-large shrimp, not thawed
  • 1 tablespoon kosher salt
  • 1 1/2 cups chopped peeled jicama
  • 1/2 cup cilantro sprigs
  • 3 scallions, thinly sliced (1/2 cup)
  • 2 teaspoons finely chopped pickled jalapeño
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly ground black pepper
  • 4 large romaine lettuce leaves

Nutrition Information

  • calories 141
  • fat 1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 1 g
  • protein 24 g
  • carbohydrate 7 g
  • fiber 3 g
  • cholesterol 221 mg
  • iron 4 mg
  • sodium 470 mg
  • calcium 64 mg

How to Make It

  1. Bring 1 quart of water to a boil in a medium saucepan over high heat. Add lime rinds to the boiling water. Add the frozen shrimp and salt, and let the water return just to a boil. Remove from heat; cover and let stand 5 minutes. Drain and discard lime rinds. Rinse shrimp with cold water, and remove tails.

  2. In a large bowl, combine lime juice, jicama, cilantro, scallions, jalapeño, and garlic. Add shrimp and black pepper. Let stand 10 minutes at room temperature, or refrigerate up to 4 hours until ready to serve.

  3. Line 4 plates with romaine lettuce leaves. Divide the salad among the plates and serve.