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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 128.8
  • Total Fat: 1.0 g
  • Cholesterol: 125.9 mg
  • Sodium: 152.5 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 15.0 g

View full nutritional breakdown of Karen's Modified Ceviche calories by ingredient
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Karen's Modified Ceviche

Submitted by: KPRIVITELLO

Introduction

Dice plums, tomatoes, mango, red pepper and combine in a bowl. Add basil, mix, put in refrigerator overnight.

Dice cooked shrimp and scallions. Combine and add the juice of 5 limes and a pink grapefruit. Juice should cover the shrimp and scallions. Cover and put in refrigerator overnight.

In the morning, drain the shrimp/scallion mix. Add to fruits and vegetables. Stir together. Ready to serve.
Dice plums, tomatoes, mango, red pepper and combine in a bowl. Add basil, mix, put in refrigerator overnight.

Dice cooked shrimp and scallions. Combine and add the juice of 5 limes and a pink grapefruit. Juice should cover the shrimp and scallions. Cover and put in refrigerator overnight.

In the morning, drain the shrimp/scallion mix. Add to fruits and vegetables. Stir together. Ready to serve.

Number of Servings: 7

Ingredients

    1 pound cooked shrimp
    2 red plums
    2 medium red tomatoes
    5 scallions
    1 mango
    1 large red bell pepper
    5 limes (juice)
    1 pink grapefruit (juice)
    2 tsp. basil

Directions

If you purchase cooked shrimp, there is no cooking involved. Makes seven 1 cup servings.

Number of Servings: 7

Recipe submitted by SparkPeople user KPRIVITELLO.






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Member Ratings For This Recipe

  • Not bad but you do not need pre-cooked seafood. The acid from the citrus fruits does the cooking for you while you let it refridgerate over night. - 5/12/11

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