Baby Shrimp Ceviche
Prep time 15 min
Makes roughly 5-6 cups
1 pound cooked baby salad shrimp, drained
1 red bell pepper, diced
1 medium English cucumber, diced
1 jalapeño, finely diced
2 tablespoons finely minced onion
1 1/2 cups cherry tomatoes, sliced into quarters
1/2 cup chopped cilantro
1/4 cup chopped chives
2 limes juiced
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Mix all ingredients in a large mixing bowl. Keep chilled in the fridge until ready to serve. I made fresh tortilla chips to serve alongside!
Shallow fry corn tortillas in grapeseed oil 5-6 minutes over medium heat. Tortilla triangles should bubble when added to the oil. Drain on paper towels and sprinkle with flaky sea salt.
