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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 157.2
  • Total Fat: 7.6 g
  • Cholesterol: 112.0 mg
  • Sodium: 285.3 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 13.7 g

View full nutritional breakdown of Ceviche calories by ingredient
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Submitted by: LIRIO4289

Number of Servings: 8


    * Shrimp, cooked, 16 oz (cut in small pieces)
    * 1/2 of a raw onion, chopped
    * Garlic powder, .5 tsp
    * Avocados, 2 fruit without skin and seeds chopped
    * Cucumber (peeled), 1 medium chopped
    * Red Ripe Tomatoes, 3 medium chopped
    * Serrano Peppers, 3 pepper chopped
    * Pepper, black, 1 tsp
    * Lime Juice, 3 lime yields
    * Lemon Peel (zest), .5 tsp
    * *Lemon Juice, 4 lemon yields
    * Salt, .5 tsp (or to taste)


Cook shrimp for about 5 minutes (you can also not cook them at all and let the lemon juice "cook" the shrimp. It won't really be cooked, but it turns the shrimp its pinkish color when cooked and makes it firm by interacting with the enzymes/proteins). Chop all ingredients, mix all together, refrigerate at least 2 hours and enjoy with tostadas or alone. (Note: tostadas not included in nutritional data)

Serving Size: Makes about 8, 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LIRIO4289.

TAGS:  Fish | Lunch | Fish Lunch |

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