This ceviche dish has great flavor and since the shrimp are cooked first it is great for folks that are squimish about eating raw seafood.
1. Bring a pot of water to boil. Add shimp and cook until shimp turn pink and are barely done.
2. Place shrimp in a glass bowl and cover with lime juice to marinate for about 10 minutes. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
3. Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 1 | ||
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Calories: 43 | ||
Calories from Fat: 4 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 61.4mg | 2 % | |
Potassium 308.5mg | 8 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.3g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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