Pregnancy Safe Ceviche Recipe
Follow this Pregnancy Safe Ceviche Recipe ingredients and directions and make the perfect Pregnancy Safe Ceviche like a professional chef.
Equipment & Tools
- Stove
- Pot
- Mixing Bowl
- Measuring Cup
- Measuring Spoon
- Cutting Board
- Knife
- Strainer
- Stirring Spoon
- Pan
Ingredients
- 1 lb Cooked Seamazz Shrimp, Recommended
- 2 Lemons
- 2 Limes
- 1 Medium Tomato, Diced
- 1 Jalapeno, Deseeded, And Diced
- 1 Cucumber, Peeled And Diced
- ½ Purple Onion, Diced
- Fresh Cilantro, Chopped
- Salt And Pepper, To Taste
Instructions
- Start by bringing water to a boil in a pot, then add a lemon and a lime juice along with the squeezed peels of lemon and lime. Add a pinch of salt.
- Carefully place the raw shrimp into the boiling water and cook for approximately 5 to 8 minutes.
- Using a slotted spoon, remove the shrimp from the pot and place them in a bowl of ice water to stop the cooking process and cool the shrimp.
- Once cooled, drain the shrimp and remove the tails by gently squeezing and pulling.
- Chop the shrimp into bite-sized pieces.
- Combine diced tomatoes, deseeded and diced jalapenos, diced cucumber, and diced purple onion in a glass dish.
- Add the chopped shrimp to the vegetable mixture and mix gently.
- Using a strainer, strain the rest of the lemon and lime juices and add them to the bowl.
- Season the mixture with salt and pepper, then garnish with fresh cilantro.
- Stir everything together until well combined.
- For the flavors to meld, refrigerate the dish with the lid on for at least an hour.
- Once chilled, your pregnancy safe ceviche is ready to be enjoyed!
Nutrition
Serving: 1BowlCalories: 303kcal (15%)Carbohydrates: 22.2g (7%)Protein: 50.2g (100%)Fat: 3.1g (5%)Saturated Fat: 0.8g (5%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 442mg (147%)Sodium: 517mg (22%)Potassium: 916mg (26%)Fiber: 5.4g (23%)Sugar: 7.3g (8%)Calcium: 161mg (16%)Iron: 8mg (44%)
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