Shrimp Ceviche
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 pound Tilapia1 pound medium-small shrimp, peeled and deveined2 Tbsp salt3/4 cup lime juice (juice from 4-6 limes)3/4 cup lemon juice (juice from 2-3 lemons)1 cup finely chopped red onion1 serrano chile, ribs and seeds removed, minced1 cup chopped cilantro1 cucumber, peeled diced into 1/2-inch pieces1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp and Tilapia
in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
Serving Size: Serves 4-6.
Number of Servings: 4
Recipe submitted by SparkPeople user SECRET1315.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp and Tilapia
in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.
Serving Size: Serves 4-6.
Number of Servings: 4
Recipe submitted by SparkPeople user SECRET1315.
Nutritional Info Amount Per Serving
- Calories: 337.4
- Total Fat: 9.9 g
- Cholesterol: 266.7 mg
- Sodium: 343.8 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.2 g
- Protein: 47.9 g
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