Cheater's Ceviche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
5 oz, cooked frozen shrimp, thawed1 5-oz tilapia filetjuice of 3 limes (or to really cheap 3 tbsp of bottled or frozen lime juice)1 roma tomato, chopped1/4 red onion, chopped1 garlic clove1/2 jalapeno pepper (seeded if desired - I don't)1/2 medium avocado (I prefer Haas)Cilantro to taste (I use a torn off hunk, about 4 tbsp)
Thaw shrimp under running water. If tilapia is frozen, thaw this as well.
Cut shrimp into pieces and dump into a bowl. Add lime juice and black pepper (I prefer freshly cracked pepper. You can also add salt at this time if you want.). Cover and set aside.
Dice tilapia filet into fairly uniform pieces and place into a flat glass dish. Drain shrimp OVER tilapia, and toss fish to coat. Cover with plastic wrap tightly and microwave about 2 minutes until fish is tender and flakes, but it still moist. Flake fish coarsely with a fork and spread out to cool.
Meanwhile, chop tomato, avocado, onion and cilantro. Add to shrimp. When fish is cool (about 5 minutes) add fish and reserved lime/fish juices to shrimp mixture. Stir until combined. Taste and adjust seasonings as necessary.
This can be stored covered in the refrigerator 30 minutes before serving if desired. Serve with tostadas or tortilla chips. (Chips NOT included in calculations). Serve with a hot sauce, such as Tabasco or Tapatio.
Makes 2 VERY generous meal-sized servings (used for calorie calculations) or 3-4 smaller appetizer-sized servings.
Number of Servings: 2
Recipe submitted by SparkPeople user KILLASHANDRAREE.
Cut shrimp into pieces and dump into a bowl. Add lime juice and black pepper (I prefer freshly cracked pepper. You can also add salt at this time if you want.). Cover and set aside.
Dice tilapia filet into fairly uniform pieces and place into a flat glass dish. Drain shrimp OVER tilapia, and toss fish to coat. Cover with plastic wrap tightly and microwave about 2 minutes until fish is tender and flakes, but it still moist. Flake fish coarsely with a fork and spread out to cool.
Meanwhile, chop tomato, avocado, onion and cilantro. Add to shrimp. When fish is cool (about 5 minutes) add fish and reserved lime/fish juices to shrimp mixture. Stir until combined. Taste and adjust seasonings as necessary.
This can be stored covered in the refrigerator 30 minutes before serving if desired. Serve with tostadas or tortilla chips. (Chips NOT included in calculations). Serve with a hot sauce, such as Tabasco or Tapatio.
Makes 2 VERY generous meal-sized servings (used for calorie calculations) or 3-4 smaller appetizer-sized servings.
Number of Servings: 2
Recipe submitted by SparkPeople user KILLASHANDRAREE.
Nutritional Info Amount Per Serving
- Calories: 244.1
- Total Fat: 8.7 g
- Cholesterol: 172.5 mg
- Sodium: 200.9 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 4.1 g
- Protein: 31.3 g
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