Shrimp Ceviche

By pattie_d

Calories: 141

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

Details

Servings 4

Preparation

Step 1

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.