SHrimp ceviche with avacado
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup fresh lime or lemon juice*** if SHRIMP are COOKED only the following half cup fresh LIME juice is needed***1/5 cup fresh lime juice1 -1.5 cups cucumber, peeled and diced1 small onion, small dice1.5 -2 cups plum tomato, diced1/3 cup lightly packed cilantro, chopped2 jalapeno peppers, seeded and FINELY minced9-12 oz salad shrimp(or chopped large shrimp)1 small avacado(about 3/4 cup) diced. salt & pepper to taste**optional hot sauce
If shrimp are raw- place them in the cup of lemon or lime juice for at least 30 minutes. The acid in the juice will cook the shrimp(seriousy it will!) if your shrimp are already cooked skip this step and you will not need the first cup of lemon or lime juice.
meanwhile, chop cucumbers, onion, tomato, and pepper mix well in bowl and add 1/2 cup fresh LIME juice. Add cilantro and avacado. Add salt to offset the lime juice- the more salt you add the less tart the lime will seem- usually about 1/2 teas to 3/4 teas.
When shrimp are white and cooked DRAIN the juice from them. Salt shrimp seperately from veg mix until you like the taste. Add DRAINED shrimp to veg mix and stir well. *** if you have cooked salad shrimp simply rinse them in salted water and add to mix when ready to serve. You can add additional salt, pepper, jalapenos or even hot sauce until it tastes good to you.
I serve this in a martini glass with wedges of fresh lime in the side of the glass. I place the glass on a salad plate and surround the base of the glass with either potato chips or tortill a chips- drizzled in lime juice! The chips are NOT included in the calorie count! usually 1 oz of chips adds about 150 cal.
Personally I LIKE this the next day- but the acid continues to cook the shrimp so for some of you it may seem like the shrimp are a tad tough if you save for the next day!
Number of Servings: 6
Recipe submitted by SparkPeople user BIGOLEDIVA.
meanwhile, chop cucumbers, onion, tomato, and pepper mix well in bowl and add 1/2 cup fresh LIME juice. Add cilantro and avacado. Add salt to offset the lime juice- the more salt you add the less tart the lime will seem- usually about 1/2 teas to 3/4 teas.
When shrimp are white and cooked DRAIN the juice from them. Salt shrimp seperately from veg mix until you like the taste. Add DRAINED shrimp to veg mix and stir well. *** if you have cooked salad shrimp simply rinse them in salted water and add to mix when ready to serve. You can add additional salt, pepper, jalapenos or even hot sauce until it tastes good to you.
I serve this in a martini glass with wedges of fresh lime in the side of the glass. I place the glass on a salad plate and surround the base of the glass with either potato chips or tortill a chips- drizzled in lime juice! The chips are NOT included in the calorie count! usually 1 oz of chips adds about 150 cal.
Personally I LIKE this the next day- but the acid continues to cook the shrimp so for some of you it may seem like the shrimp are a tad tough if you save for the next day!
Number of Servings: 6
Recipe submitted by SparkPeople user BIGOLEDIVA.
Nutritional Info Amount Per Serving
- Calories: 90.5
- Total Fat: 3.1 g
- Cholesterol: 82.8 mg
- Sodium: 100.9 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 2.1 g
- Protein: 10.0 g
Member Reviews
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CD13447903
Shared this with friends and everyone raves! This recipe is resteraunt quality. Marinated the uncooked shrimp in 1/2 lime and 1/2 lemon to add another layer of flavor to the ceviche. When eating with salty chips it's best to Taste with chips before adding salt to avoid too much.
Excellent with sea - 6/24/16