Recipe: Ceviche with Shrimp and Cilantro Microgreens
Author: Summer Hull, Hamama Happiness Team Member
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Makes: 4 Servings
Ceviche with Shrimp and Cilantro Microgreens
The last days of summer are near, and as we part ways and get into the cooler months, let's have one last hurrah with this bright and refreshing Ceviche with Shrimp and Cilantro Microgreens! This meal has bright, bold and zesty flavors & takes just minutes to make!
The Ingredients:
- 1 pound shrimp (cooked, peeled, and deveined)
- ¼ cup lime juice
- ¼ cup lemon juice
- ¼ cup red onion, diced
- 2 Roma tomatoes, diced
- 1 diced avocado
- ¼ cup green onions (optional)
- ¼ cup white onions, diced (optional)
- ¼ cup jalapeño, diced (optional)
- 1 handful of Hamama Cilantro Microgreens
- ¼ cup cilantro, chopped (optional)
- Pinch of salt and pepper
The Instructions:
- Chop shrimp into pieces (about ¼ inch) and place them into a bowl.
- Add in lemon and lime juice, cover, and marinate for about 30 minutes.
- Stir in remaining ingredients, mix, and season with salt and pepper.
- Serve with your favorite chips (best if served chilled).
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