Nutrition Facts

Serving Size 174 g

(Approx. 6 Servings)

Amount Per Serving

Calories	90	Calories From Fat	10

% Daily Value*

Total Fat 1 g	2%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 95 mg	32%

Sodium 480 mg	20%

Total Carbohydrate 9 g	3%

Dietary Fiber 1 g	4%

Sugars 5 g

Protein	11 g

Vitamin A 10%	•	Iron 2%

Vitamin C 60%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Shrimp Ceviche with Texas Citrus

Prep Time

45 minutes

Cook Time

10 minutes

Total Time

55 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1/3 cup(s) white vinegar

2 Tbsp kosher salt

3 bay leaves

1 Lb H-E-B Wild Gulf Shrimp, medium, peeled and deveined

1 cup(s) Texas orange juice, plus 1 tsp of zest

1/2 cup(s) fresh grapefruit juice, plus 1 tsp zest

2 Roma tomatoes, seeds removed and diced small

1 large jalapeño, diced small or minced

1/2 cup(s) white onions, minced finely

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Instructions

Fill a medium sized pot 3/4 full of water. Add vinegar, salt and bay leaves. Bring to a boil, then reduce heat to a simmer.

Add shrimp and cook for 2 to 3 minutes or until just cooked and clear flesh has turned opaque.

Transfer shrimp to an ice bath, discarding bay leaves and cooking liquid. Once shrimp is fully cooled, remove to a cutting board.

Pat shrimp dry, roughly chop, and place in a bowl along with orange and grapefruit zest and juices.

Add tomatoes, jalapeños and onions. Toss to combine then season with a generous pinch of salt and pepper.

Press everything into a bowl so shrimp are completely immersed in the juices.

Add more juice as necessary to cover. Refrigerate at least 30 minutes to allow flavors to blend.

Season to taste as needed, serve with chips and hot sauce, if desired, or on tostadas.