Easy Low-Carb Shrimp Ceviche

Ingredients

• 1 lb. frozen peeled and deveined shrimp, thawed overnight in the fridge
• 1/3 cup fresh-squeezed lemon juice
• 1/3 fresh-squeezed lime juice
• 1 tsp. garlic puree or finely minced fresh garlic
• 1 tsp. kosher salt
• 1 tsp. Green Tabasco Sauce
• 1/3 cup finely chopped red onion
• 1 large red bell pepper, cut into dice about 1/2 inch square
• 4 small Persian cucumbers, cut into pieces slightly larger than the red pepper
• 1/4 cup finely chopped cilantro

Directions

1. The night before, let the shrimp thaw in the refrigerator. Give it a quick drain, remove the tails, and tidy up any spots where veins are still visible. Cut the shrimp into small pieces, keeping them no longer than 1 inch.
2. Transfer the shrimp to a container with a tight snap-on lid, then return it to the refrigerator while you prepare the red onion and stir together the lemon juice, lime juice, garlic, salt, and Green Tabasco Sauce.
3. Stir the red onion and the lemon-lime mixture into the shrimp, cover, and refrigerate again. Let the shrimp marinate until the citrus has “cooked” it, 2-3 hours. Begin checking at 2 hours; it is ready when the shrimp feels fully firm and looks like cooked shrimp.
4. Leave the shrimp chilled while you cut up the red bell pepper, cucumber, and cilantro, or green onion. Take the shrimp out of the refrigerator and stir in those vegetables and herbs. Taste, then add a little more salt or hot sauce if you think it needs it. If you want a slightly sweeter balance, stir in a pinch or two of sweetener.
5. Serve immediately, or keep it chilled until you are ready. Leftover ceviche can stay in the refrigerator overnight and is still a treat the next day, but do not keep it longer than 1 day.