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–+ servings

Cucumber Melon Shrimp Ceviche

Cooked shrimp replaces the raw fish in this refreshing Whole30 compliant twist on a classic Peruvian specialty. 
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Course: Appetizer, Small Plate
Cuisine: Peruvian
Keyword: Dairy-Free, Gluten-Free, Low Carb, Paleo, Whole30
Prep Time: 15 minutes
Chilling Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Krista

Ingredients

  • 1 pound medium to large pre-cooked shrimp thawed
  • ¼ cup red onion diced
  • 1 1-inch piece ginger (peeled and finely grated)
  • ½ cup orange juice fresh squeezed
  • ¼ cup lime juice fresh squeezed
  • 1 jalapeno diced
  • 2 cups watermelon cut into ½-inch cubes
  • ½ cup cucumber peeled and cut into ½-inch cubes
  • ¼ cup cilantro chopped
  • salt to taste
  • pepper to taste

Instructions

  • Pat the shrimp dry with a paper towel, remove tails (if any) and chop into ½-inch pieces. 
  • In a large bowl, stir together red onion, ginger, orange juice, lime juice and jalapeno.
  • Add the watermelon, shrimp, and cilantro and toss to combine. 
  • Season to taste with salt and pepper.
  • Refrigerate for at least 15 minutes or until chilled.

Notes

Serve in bibb lettuce wraps or with a side of homemade plantain chips.