This refreshing ceviche, best served very cold, is quick to make because the shrimp are boiled first. If you like your food a bit spicy, leave the seeds in the jalapeño.
- 1 pound small peeled and deveined shrimp
- 1/3 cup lime juice
- 1 cup salsa
- 1 small cucumber peeled, seeded and chopped
- 1 ripe avocado diced
- 1 small jalapeño pepper seeded and thinly sliced
- 4 lettuce leaves
- Tortilla chips or corn tortillas
Boil shrimp in salted water until just cooked through, 2 to 3 minutes. Drain and rinse with cold water. Put shrimp in a non-metal bowl and add lime juice and salsa. Stir well, cover and refrigerate for 20 to 30 minutes.
Add cucumbers, avocado and jalapeño and toss gently. Arrange lettuce leaves on plates and top with shrimp ceviche. Serve with tortilla chips or tortillas on the side.
Per serving: 270 calories (100 from fat), 11g total fat, 1.5g saturated fat, 175mg cholesterol, 800mg sodium, 18g carbohydrates (5g dietary fiber, 4g sugar), 25g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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