July 30, 2014

Shrimp Ceviche


Calories: 98          Protein: 6.5g          Carbohydrates: 9.5g          Total Fat: 4.0g          Saturated Fat: 0.6g
Cholesterol: 35.7mg          Sodium: 165.7mg          Fiber: 2.7g

Yield: Approx. 8 servings (serving size – 1 cup)
Mayo Clinic Healthy Weight Pyramid serving: ½ protein, 1 vegetable, ½ fat

Shrimp Ceviche
½ lb. shrimp, raw (cut in ¼ “ pieces)
2 Tbsp. olive oil
2 tsp. cumin
2 lemons, zest and juice
2 limes, zest and juice
½ cup onion red, small dice
1 cup tomato, diced
2 Tbsp. garlic, minced
1 cup black beans, cooked
¼ cup serrano pepper, small dice, seeded
1 cup cucumber, peeled, seeded, diced
¼ cup cilantro, chopped

Creative addition:
1 cup orange segments, diced

Place shrimp in a shallow pan and cover with juice from the lemon and lime reserving the zest refrigerated for at least 3 hours or until shrimp is firm and white.

Mix remaining ingredients in separate bowl and allow marinating while shrimp is cold cooking.

After time has lapsed and shrimp is cooked, mix the shrimp with liquid in with the remainder of ingredients.

Serve well chilled with baked tortilla chips.

Technique: Try this cold cooking technique.
Taste: The combination of fresh vegetables and herbs is great.
Try: Add a little more citrus for extra heat relief.
Tip: Beans are a good source of protein, fiber and iron.

Printable version: Shrimp Ceviche recipe

Tags: Appetizer, Eat Well, Fit & Flavorful, Recipe, Recipes

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