Chilled Shrimp Ceviche Bowls
Bright and tangy shrimp ceviche served over a bed of quinoa with crisp corn and avocado, offering a taste of Peruvian freshness.
- Prep: 20 min
- Total: 20 min
- Servings: 13
- Cuisine: Peruvian
- Difficulty: Easy
- Cost: $3.67/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- High-Protein
Tags
- no-cook
- quick
- healthy
- savory
- tangy
- fresh
Ingredients
- 3 pound pre-cooked shrimp (peeled, deveined, chopped into bite-sized pieces)
- 12 fluid ounce lime juice
- 2 red onions (thinly sliced)
- 3 Roma tomatoes (seeded and diced)
- 1 red bell pepper (finely diced)
- 1 green bell pepper (finely diced)
- 1 cup fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cup quinoa (uncooked)
- 3 cup frozen corn (thawed)
- 3 avocados (diced)
- 1 package tortilla chips
Instructions
- In a large bowl, combine the chopped shrimp, lime juice, thinly sliced red onions, diced Roma tomatoes, diced red bell pepper, and diced green bell pepper. Stir in the chopped fresh cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently mix to combine. Allow to marinate for at least 10 minutes, but no more than 20 minutes, to 'cook' the shrimp with the acidity.
- While the ceviche marinates, cook the quinoa according to package directions. Fluff with a fork.
- In a separate bowl, combine the thawed frozen corn and diced avocados.
- To serve, divide the cooked quinoa among 13 bowls. Top with a generous spoonful of the ceviche mixture, then add a portion of the corn and avocado mixture. Serve immediately, with tortilla chips on the side if desired.
Notes
Ensure shrimp is fully thawed and drained before adding to the marinade. For an extra kick, a small amount of finely minced jalapeño or serrano pepper can be added to the ceviche mixture.
Nutrition (per serving)
- Calories: 258
- Protein: 23.9 g
- Carbohydrates: 26.1 g
- Fat: 7.8 g
- Fiber: 5.5 g
- Sodium: 884 mg
- Saturated Fat: 0.8 g
- Sugar: 6.7 g
- Cholesterol: 185 mg