Heart Healthy Shrimp Ceviche Recipe

               
The sweet and briny taste of the ocean breeze all in one tantalizing bowl. This refreshing seafood appetizer combines shrimp, snapper, tomatoes, and vinegar for a bright spark of flavor.
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Ingredients
Recipe yields 12 servings
1/2 lb tilapia or red snapper fillet, cut into 1/2-inch pieces
1/2 lb medium small shrimp, peeled and deveined
1 cup fresh lime juice (about 8 limes)
1 cup diced fresh tomatoes
1 small cucumber, seeded and diced
1 green bell pepper, chopped
4 Tbsp chopped fresh cilantro
1/4 tsp black pepper
1/2 tsp oregano
2 jalapeño peppers, chopped
2 Tbsp white vinegar
1/2 medium red onion, finely chopped
4 oz low sodium tomato juice
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Directions
Step 1

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.

Step 2

Place fish and shrimp in a casserole dish and cover with lime juice. Chill, covered, in refrigerator overnight. Stir occasionally.

Step 3

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.

Time: 30 minutes
Servings: 12
Calories: 49
Make this for: Gluten Free
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:49
total fat:1g
sat fat:0g
cholesterol:38mg
sodium:40mg
total carb:3g
fibers:1g
proteins:8g

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Heart Healthy Shrimp Ceviche Recipe

Ingredients
Recipe yields 12 servings
1/2 lb tilapia or red snapper fillet, cut into 1/2-inch pieces
1/2 lb medium small shrimp, peeled and deveined
1 cup fresh lime juice (about 8 limes)
1 cup diced fresh tomatoes
1 small cucumber, seeded and diced
1 green bell pepper, chopped
4 Tbsp chopped fresh cilantro
1/4 tsp black pepper
1/2 tsp oregano
2 jalapeño peppers, chopped
2 Tbsp white vinegar
1/2 medium red onion, finely chopped
4 oz low sodium tomato juice
Directions
Step 1

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.

Step 2

Place fish and shrimp in a casserole dish and cover with lime juice. Chill, covered, in refrigerator overnight. Stir occasionally.

Step 3

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.

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