#MOTD Lunch

Shrimp Ceviche:


SERVINGS: 4
Prep time: 25 minutes
INGREDIENTS:
1 pound medium raw shrimp
1 cup lime juice (approximately 5 fresh limes)
1/2  of an avocado cubed
1/2 of a cucumber diced
 4 medium tomatoes (Roma or Italian), diced OR 8 ounces canned, diced tomatoes
1 small red onion, peeled, finely chopped (approximately ¾ cup chopped) 
1 bunch cilantro, stemmed and finely chopped
 2 serrano chili peppers, ribs and seeds removed, minced (optional) 

Tip: For a mild option, try half of a medium green bell pepper.
DIRECTIONS:
  1. In a bowl, combine shrimp and lime juice.
  2. Cover and marinate for about 10 to 15 minutes or until color changes to pink. Do not marinate too long, as the shrimp will "overcook" and toughen.
  3. Add onions, tomatoes, chili peppers and cilantro. 
  4. Gently stir to combine. 
  5. Season with salt to taste. 
  6. Serve cold.
                                                   NUTRITIONAL VALUES:
Serving size: 4 ounces
Calories: 160
Fat: 1 gram
Cholesterol: 220 milligrams
Sodium: 265 milligrams
Carbohydrates: 13 grams
Dietary Fiber: 2 grams
Sugar: 5 grams
Protein: 25 grams
     


Adapted from ©2016 Onion Rings and Things, Lalaine Manalo.

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