Shrimp Ceviche
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Shrimp Ceviche calories by ingredient
Introduction
This is sooooo yummy paied with toasted tortilla This is sooooo yummy paied with toasted tortillaNumber of Servings: 4
Ingredients
-
1 pound Tilapia
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
Directions
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.