Shrimp Ceviche Pasta Salad
Shrimp ceviche pasta salad is packed with fresh shrimp, tomatoes, cucumber, cilantro, jalapeño, and al dente pasta. This easy and fast dish is perfect for lazy summer days!
Equipment
- Sharp knife
- Cutting Board
- Large pot
- Strainer
- large serving bowl
Ingredients
- 1 lb farfalle pasta
- 1 lb medium sized shrimp
- 2 lemons juiced (about 6 tbsp)
- 2 limes juiced (about 4 tbsp)
- 2 roma tomatoes seeded and diced
- 1/2 red onion chopped
- 1 jalapeño diced, ribs and seeds removed
- 1 avocado diced
- 1/2 cup cilantro chopped
- 1/2 tsp salt
Instructions
- Cook the shrimp. Bring a large pot of water to a boil. Once the water is rapidly boiling, cook the shrimp for 1-3 minutes, unil they are pink. Strain the shrimp, then chop the shrimp into small peices. If you are using frozen shrimp, skip this step and place them in a strainer under cold runnign water for 5-10 minutes unitl they are dethawed.
- Cook the pasta. Bring a large pot of salted water to a rapid boil. Cook the pasta to al dente, according to package instructions. Strain the pasta and place in the large serving bowl.
- Chop the produce. While the pasta is cooking, dice the tomatoes, cilantro, jalapeño, red onion, and avocado and place in the large serving bowl. Juice the lemon and lime into the bowl. Add the salt.
- Toss everything together. Place all the ingredients into the bowl and toss until everything is mixed well. Serve and enjoy! Mangia!
Nutrition
Calories: 326kcalCarbohydrates: 50gProtein: 20gFat: 5gSaturated Fat: 1gCholesterol: 143mgSodium: 593mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 261IUVitamin C: 29mgCalcium: 113mgIron: 2mg
Nutrition values are estimates, for exact values consult a nutritionist.
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