Shrimp and Grapefruit Ceviche-Style Salad
- Total Time
It’s not a true ceviche since we’re not “cooking” the shrimp in the grapefruit and lime juice. But it’s a fast meal for a busy weeknight. The acid from the citrus fruits will begin to wilt the greens and cilantro almost immediately, so serve this one quickly after it’s made.
grapefruit(s)2 medium, cut into supremes, any juice reserved
cooked shrimp8 oz, peeled, and deveined
cucumber(s)1 small, peeled, halved, seeded, and diced
roasted red peppers (packed in water)1 Tbsp
jalapeño pepper(s)1 small, stemmed, cored, seeded, and minced
cilantro2 Tbsp, chopped
fresh lime juice2 tsp
ground cumin¼ tsp
table salt¼ tsp
black pepper¼ tsp
chopped romaine lettuce2 cup(s)
- Mix the grapefruit supremes, any juice, the shrimp, cucumber, roasted red pepper, chile, cilantro, lime juice, cumin, salt, and pepper in a large bowl.
- Divide the salad greens between two plates; divide the shrimp mixture evenly between the plates, spooning it over the greens.
- Serving size: 2 cups chopped greens, 1 cup grapefruit mixture, and 4 ounces shrimp.