Shrimp Ceviche
This recipe makes a fabulous appetizer, but try it for lunch too.
Ingredients
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12 oz. shrimp in shell (16)
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3/4 cup lemon juice
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1/2 cup olive oil
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1 habanero chile, finely chopped (optional)
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1 tsp. honey
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1/4 cup red onion, finely sliced
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2 Tbsp. cilantro, finely chopped
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Salt and pepper, to taste
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1/4 cup chopped avocado
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Baked corn tortilla chipps
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Salsa
Directions
1.
In a pot, boil the shrimp until pink. Remove from heat, strain, and cool down by running cold water on them.
2.
In a large bowl, mix lemon juice, olive oil, chile, honey, onion, cilantro, salt, and pepper until honey dissolves.
3.
Add the shrimp to the marinade and let the flavors blend together in the fridge for about half an hour. Distribute shrimp among four serving bowls. Top with avocado. Serve with tortilla chips and salsa on the side.
Nutrition information
Calories 244, Total Fat 17 g, Saturated Fat 2 g, Sodium 201 mg, Carbohydrate 5 g, Fiber 1 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 5%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Shrimp and Tilapia Ceviche with Green and Red Peppers
Serve the chilled seafood and fresh vegetable mixture in martini glasses for this appetizer. It's great for any summer party.
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