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Shrimp Ceviche Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 12 Servings
    • Calories: 49
    • Fat: 1g
    • Saturated Fat: 0
    • Cholesterol: 38mg
    • Sodium: 40mg
    • Carbohydrates: 3g
    • Fiber: 1g
    • Protein: 8g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Shrimp Ceviche Recipe

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe
This refreshing seafood appetizer also makes a great light dinner recipe. Low fat, but full of flavor, it is sure to become a seafood summer favorite.

Ingredients

    • 1/2 lb tilapia or red snapper fillet, cut in 1/2-inch pieces
    • 1/2 lb medium small shrimp, de-shelled and deveined
    • 1 cup lime juice (approximately 8 limes)
    • 1 cup diced fresh tomato
    • 1 small cucumber, deseeded and diced
    • 1 green bell pepper, chopped
    • 4 Tbsp chopped fresh cilantro
    • 1/4 tsp black pepper
    • 1/2 tsp oregano
    • 2 jalapeno peppers, chopped (or more to taste)
    • 2 Tbsp white vinegar
    • 1/2 medium red onion, finely chopped
    • 4 ounces low sodium tomato juice

Preparation

    • Coat a skillet with nonstick cooking spray and heat over medium heat. Cook fish and shrimp for 1 to 2 minutes, stirring constantly. Remove from heat and let cool.
    • Place fish and shrimp in a casserole dish and cover with lime juice. Chill, covered, in refrigerator overnight. Stir occasionally.
    • Pour off most of the lime juice, and place fish in a large bowl. Add remaining ingredients and mix well and refrigerate about 2 hours. Toss well and arrange in individual serving bowls.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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