Shrimp ceviche
Nutrition Facts
Serving Size 1 cup
Calories 98
| Amount Per Serving | ||
| Monounsaturated fat | 2.5 g | |
|---|---|---|
| Saturated fat | 0.5 g | |
| Total fat | 4 g | |
| Sodium | 166 mg | |
| Cholesterol | 36 mg | |
| Dietary fiber | 3 g | |
| Protein | 6.5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
In this dish, raw fish or shellfish are cooked without heat in acidic citrus juices and seasoned with herbs and spices.
Ingredients
(Serves 8)- 1/2 pound raw shrimp, cut in 1/4-inch pieces
- 2 lemons, zest and juice
- 2 limes, zest and juice
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1/2 cup diced red onion
- 1 cup diced tomato
- 2 tablespoons minced garlic
- 1 cup black beans, cooked
- 1/4 cup diced serrano chili pepper, seeds removed
- 1 cup diced cucumber, peeled and seeds removed
- 1/4 cup chopped cilantro
Directions
Place shrimp in a shallow pan. Cover with juice from the lemon and lime. Set aside the lemon and lime zest. Refrigerate the shrimp for at least 3 hours or until shrimp is firm and white.
Mix remaining ingredients in separate bowl. Set aside while shrimp is cold cooking. When ready to serve, mix shrimp and citrus juice with remaining ingredients. Serve with baked tortilla chips.