Spiralized Citrus Ceviche with Spiralized Cucumbers
Try this Spiralized Citrus Ceviche with Spiralized Cucumbers recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- for the dressing:
- 1/4 cup fresh orange juice
- 1/4 up fresh lime juice
- 1/4 up unsweetened pineapple juice
- for the ceviche:
- 1 pound high-quality medium raw shrimp peeled, deveined, tail removed
- 1 medium seedless cucumber
- 2/3 up chopped fresh cilantro
- 1 serrano chile pepper seeded and minced (or jalapeno)
- 1 cup thinly sliced or cubed grapefruit
- salt for seasoning
- 1 avocado, thinly sliced (for garnish)
- Carbohydrate 0.537333334017999 g
- Cholesterol 0 mg
- Fat 0.0103333333465 g
- Fiber 0.0103333335004786 g
- Protein 0.0361666667127499 g
- Saturated Fat 0.00124000000158 g
- Serving Size 1 1 Serving (119g)
- Sodium 0.0516666667324999 mg
- Sugar 0.52700000051752 g
- Trans Fat 0.00516666667324999 g
- Calories 2 calories
Bring a medium pot filled halfway with water to a boil. Once boiling, add in the shrimp and cook for 2 minutes or until shrimp are opaque and cooked through. Drain shrimp into a colander and add about 1 cup of ice on top and set in the refrigerator.Meanwhile, spiralize the cucumbers with Blade A and then trim them and pat dry thoroughly.In a medium mixing bowl, add in the ingredients for the dressing. Whisk together and set aside.In a large mixing bowl, add in the cucumbers, cilantro, pepper, grapefruit slices and toss together. Add in the shrimp, dressing and mix well to incorporate. Season the ceviche with some salt. Portion into plates and garnish with avocado.
