Easy No Heat Weeknight Dinner for under $7 per person for family of five

Even though school is back in session here in Georgia, it’s still hot as all get out. August is always the hottest month for us in the South. That’s why I love a good recipe that doesn’t require me to heat up my house or stand outside in front of a hot grill. And this recipe is just that! This is an easy no heat dinner for any family size but the prices listed below are for my family size (family of five).

Now I know this isn’t the traditional way of making Ceviche, but this way is super quick. The most time-consuming part is the chopping, which, if you have one of those handy chopper things, you could make quick work of this!

Another great? This recipe breaks down to about $7 per person, and really it’s cheaper than that since most of these ingredients can be stretched over into different recipes throughout the week. So if you’re looking for a cheap meal to feed your family that won’t require you to heat up your stove/oven, then this is it!

Below is the breakdown of the price that I paid at my local Aldi per ingredient:

Precooked Shrimp $4.89 x 2

Cilantro $.95

Grape Tomatoes $2.19

Bag of Red onion $2.09

Jalapenos $.55 8 oz

Bag of Lemons $4.29

Bag of Limes $2.59

Bag of Oranges $3.75

Green apples $5.49 (My Aldi doesn’t carry Jicama so I subbed apples)

24 oz bag of Tortilla chips $4.95 24

$36.63 total

$7.33 per person for a family of five

Shrimp Ceviche

Ingredients:

2 pounds cooked shrimp peeled and deveined, and chopped small
Fresh lemon juice from 2 lemons
Fresh lime juice from 3 limes
Fresh squeezed orange juice from one orange
1 package grape tomatoes seeds, diced
2-3 whole jalapeno peppers seeds and vein removed, minced
1 cup jicama diced, or diced green apple
Fresh cilantro chopped
1 Red onion finely chopped
1 avocado pitted and diced
Salt
Tortilla chips for serving

Directions:

Place chopped shrimp in a large bowl.
In a small bowl, combine the lemon, lime, and orange juice. Pour ½ of the citrus mixture over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for about 15 minutes while you chop the rest of the ingredients.
Add the tomatoes, jalapeño, apples (or jicama), cilantro, and red onion to the shrimp. Toss all the ingredients to combine and stir in the remaining juices. Season with salt as desired. Allow to marinade for an additional 10 minutes.
Serve with tortilla chips and avocado. I don’t recommend mixing in the avocado as it will brown and get mushy with leftovers (this is great the next day for lunch!). It’s best to add the avocado directly to the plates when serving. You can also serve this with rice and beans if you need to add more protein.