Country: Peru

Region- Peru 🇵🇪
Pictured with Paleo “wheat thins”

Ingredients-1-2 pounds shrimp, raw and deveined (chopped or whole)Juice of 6 limesJuice of 4 lemons5 tomatoes, diced1 jalapeno, seeded and diced small1 Serrano chili, seeded and diced small½-1 cucumber, peeled and diced small1 cup fresh cilantro, chopped2-3 tablespoons of tomato sauce (optional, play with theamount for personal taste)Salt and pepper to personal taste

1 diced red onion *omit for lowFODMAP

Steps-1-Use a glass baking dish and lay the shrimp down without squeezingthem in, the juices need to surround the shrimp. Add more juices if necessary tomake sure the shrimp is completely covered. The juice will “cook” the shrimp. Refrigeratefor at least 3 hours. If there is any original grey color, flip the shrimp andrefrigerate for another hour.2-Mix in all remaining ingredients and return to the refrigerator for another hour.

Serve with gluten free crackers or sliced cucumbers or all by itself. You can also use chips made from cassava flour.

Helpful hints- This is a dish that has a bunch of variations, so play with the ingredients.

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