4whole plum tomatoes, seeds removed and diced (about 1 cup)
2whole jalapeño peppers, seeds and vein removed, minced
Salt and pepper, to taste
Instructions
Chop the shrimp into ½-inch pieces and transfer to a bowl. Set aside.
In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
Add the tomato, jalapeño, cilantro, and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the remaining juices.
Season the ceviche with salt and pepper to taste. Serve immediately.
Notes
For Flex™ Patients: Serve with avocado (¼). Recipe Yields: 16 servings of protein, 2 servings of fruit, and about 2 servings of vegetables.