Thai Shrimp Ceviche

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
100
protein 
12 g
sodium 
324 mg
carbohydrates 
10 g
fat 
1 g
fiber  
3 g
cholesterol 
86 mg
Servings 
4
Ingredients 

½ lb cooked shrimp, shelled, deveined and chopped
2 tsp fresh lime juice
½ tsp sea salt
1 cup jicama, julienned
¼ cup red bell pepper, julienned
1 Tbsp scallion, thinly sliced
2 tsp minced Serrano chili pepper
½ cup fresh squeezed grapefruit juice
½ cup chopped fresh cilantro
½ cup fresh grapefruit segments

Instructions 
  1. Place lime juice, salt and cooked shrimp in a large bowl and let sit for 5 minutes. Add jicama, bell peppers, scallions, pepper, grapefruit juice and cilantro. Toss gently. Refrigerate until chilled, about 1 hour.
  2. Divide shrimp mixture among 4 plates. Garnish each plate with 2 tablespoons of fresh grapefruit segments.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.