Breakfast · Mexican · 25 min
Shrimp and Charred Poblano Ceviche with Watercress Salad
- Calories
- 99
- Protein
- 8g
- Carbs
- 11g
- Fat
- 3g
Ingredients
- 26.8 g shrimp
- 46.6 g poblano pepper
- 93.1 ml grapefruit juice
- 1 tbsp lime juice
- 0.25 tsp sea salt
- 67.7 g watercress
- 0.5111 tsp extra-virgin olive oil
- 1.3 g sesame seeds
Method
- 01Bring a small pot of water to a gentle simmer. Poach the finely diced shrimp for 2 to 3 minutes until completely opaque, firm, and cooked through (reaching an internal temperature of 145°F / 63°C). Immediately transfer to an ice bath to stop the cooking, then drain well.
- 02In a non-reactive bowl, combine the poached shrimp with grapefruit juice, fresh lime juice, and sea salt. Let sit for 15 minutes in the refrigerator to allow the citrus flavors to marinate.
- 03Char the poblano pepper directly over an open gas flame or under a broiler, turning frequently until the skin is fully blistered and blackened. Transfer to a bowl, cover for 5 minutes to steam, then peel off the charred skin, remove seeds, and finely dice.
- 04Fold the diced poblano into the marinated shrimp mixture.
- 05Toss the watercress lightly with extra-virgin olive oil and arrange on a chilled plate.
- 06Spoon the shrimp ceviche over the center of the watercress bed and garnish with toasted sesame seeds. Serve cold immediately.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
